Triple Berry Lemon Mascarpone Tart Recipe

Name: Triple Berry Lemon Mascarpone Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1-1/2 cup Graham Cracker Crumbs; 1/4 teaspoons Salt; 3 Tablespoons Brown Sugar; 6 Tablespoons Unsalted Butter, melted; FOR THE LEMON MASCARPONE FILLING:; 3/4 cups Heavy Whipping Cream; 4 ounces, weight Cream Cheese; 8 ounces, weight Mascarpone Cheese; 2 Tablespoons Powdered Sugar; 1/2 cups Purchased Lemon Curd; 1/2 Lemon, Zested; 3 teaspoons Lemon Juice (optional); FOR THE TOPPING:; 1/2 pints Strawberries, Sliced Or Halved; 1/2 pints Raspberries; 1/2 pints Blackberries; Mint Leaves For Garnish

Servings: persons

FOR THE CRUST:
1-1/2 cup Graham Cracker Crumbs
1/4 teaspoons Salt
3 Tablespoons Brown Sugar
6 Tablespoons Unsalted Butter, melted
FOR THE LEMON MASCARPONE FILLING:
3/4 cups Heavy Whipping Cream
4 ounces, weight Cream Cheese
8 ounces, weight Mascarpone Cheese
2 Tablespoons Powdered Sugar
1/2 cups Purchased Lemon Curd
1/2 Lemon, Zested
3 teaspoons Lemon Juice (optional)
FOR THE TOPPING:
1/2 pints Strawberries, Sliced Or Halved
1/2 pints Raspberries
1/2 pints Blackberries
Mint Leaves For Garnish

1
For the crust (you'll need a 91/2-inch fluted tart pan with a removable bottom):
2
Position a rack in the center of the oven and heat the oven to 350u00b0F
3
Combine graham cracker crumbs, salt, sugar and melted butter and mix until well combined.
4
Place the crumbs into the tart pan and evenly spread the crumbs so that they cover the bottom of the pan and sides. Press down on the bottom firmly to make a compact layer. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a rim about a 1/4 inch thick. Bake the crust until it's golden brown and smells nutty, about 10 minutes. Set the baked crust on a rack and let cool.
5
Note: The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic.
6
For the lemon mascarpone filling:
7
Beat cream and cream cheese together on high speed with a hand mixer or a stand mixer until soft and creamy, about 3 minutes. Add softened mascarpone cheese and powdered sugar and beat on medium speed until mixed well (don't over-beat, mascarpone can separate). Add lemon curd and lemon zest and mix on low until just combined. Taste, and if you want more tartness, add the lemon juice.
8
Pour the cream mixture into the cooled tart crust and level it with an offset spatula or butter knife. Chill for at least 3 hours (overnight is fine too). Top the tart with the berries and garnish with mint leaves if desired. Serve chilled (I like to take it out of the refrigerator 15 minutes before serving).

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CRUST:, 1-1/2 cup Graham Cracker Crumbs, 1/4 teaspoons Salt, 3 Tablespoons Brown Sugar, and more.

Yes, Triple Berry Lemon Mascarpone Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Berry Lemon Mascarpone Tart

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