Lemon Mascarpone Tart
Sweet lemon infused pastry crust is filled with mix featuring mascarpone cheese, cream cheese, fresh lemon zest, and fresh lemon juice. The lemon cheesecake tart is baked in a hot oven until the filling is firm. The tart is cooled and then chilled to set. Once cooled the dish is finished with whipped cream and candied lemon peel.
Equipment
- (1) 14 x 4-inch tart pan with removable bottom OR (1) 9-inch round tart pan with removable bottom
Ingredients
Sweet Pie Dough:
- 113 grams unsalted butter (1 stick OR 8 tablespoons), cubed and chilled
- 25 grams powdered sugar (3-1/2 tablespoons)
- 40 grams egg (1 medium), beaten
- 3 grams vanilla bean paste or vanilla extract (1/2 teaspoon)
- 2 grams fresh lemon zest (1 teaspoon)
- 128 grams all-purpose flour (1 cup)
- 25 grams almond flour (1/4 cup)
Lemon Mascarpone Filling:
- 250 grams mascarpone cheese (1 cup), room temperature
- 250 grams cream cheese (1 cup), room temperature
- 167 grams granulated sugar (2/3 cup)
- 100 grams egg (2 large), room temperature
- 40 grams egg yolk (2 large), room temperature
- 6 grams fresh lemon zest (1 tablespoon)
- 80 grams fresh lemon juice (1/3 cup)
Instructions
Sweet Pie Dough:
- Cream butter and sugar in a stand mixer fitted with a paddle attachment until fluffy, 1 to 2 minutes.
- Add beaten egg, vanilla bean paste, and fresh lemon zest to stand mixer. Beat on low for about 15 seconds to incorporate.
- Remove bowl from stand mixer. Add all-purpose flour and almond flour to dough mixture. Fold in with large spatula until no streaks of flour remain.
- Flatten dough into long rectangle or circle. Wrap in plastic wrap. Chill 1 hour to overnight.
- Bring dough to room temperature.
- Preheat oven to 325 degrees F.
- Roll dough into large rectangle or circle. Fit dough into sides and bottom of 14 x 4-inch rectangle tart pan or 9-inch round tart pan.
- Using a fork, prick the dough about a dozen times across the bottom of the pan.
- Line dough with parchment paper. Fill with pie weights or dried beans. Bake until golden, 20 minutes. Immediately, and carefully remove pie weights and parchment paper. Return to oven for 5 minutes.
- Cool lemon almond sweet pie crust completely on wire rack before filling.
Lemon Mascarpone Filling:
- Preheat oven to 350 degrees F.
- Add mascarpone cheese and cream cheese to food processor. Process until well combined, about 30 seconds.
- Add sugar, eggs, egg yolks, fresh lemon zest, and fresh lemon juice to food processor bowl. Process until smooth and well combined.
- Transfer lemon mascarpone filling to prebaked pie crust.
- Bake 30 minutes in preheated oven, or until filling is set, with little or no jiggle in the very center.
- Cool tart on wire rack to room temperature. Chill 2 hour or overnight in refrigerator to set completely.
- Serve tart at room temperature with whipped cream and candied lemon peel.