This Lemon Blueberry Mascarpone Tart is a delightful combination of tangy lemon, sweet blueberries, and creamy mascarpone, making it the perfect dessert to celebrate the almost spring season!
Here’s what you need:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tablespoon ice water
For the Filling:
- 8 ounces mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Topping:
- 1/4 cup lemon curd (store-bought or homemade)
- Fresh blueberries, for garnish
- Fresh mint leaves, for garnish
- Here’s how you do it:
Prepare the Crust:
- In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, and pulse until the dough comes together.
- Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the crust for 15-20 minutes, or until lightly golden brown. Let it cool completely.
Prepare the Filling:
- In a mixing bowl, beat the softened mascarpone cheese with powdered sugar until smooth and creamy.
- Add lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Spread the mascarpone mixture evenly over the cooled tart crust.
- Arrange fresh blueberries on top of the mascarpone filling, pressing them gently into the mixture.
Finish with Toppings:
Warm the lemon curd slightly in the microwave or on the stovetop until it’s spreadable but not too runny.
- Drizzle the lemon curd over the blueberries on the tart.
- Garnish with additional fresh blueberries and mint leaves for a pop of color.
Chill and Serve:
- Refrigerate the tart for at least 1 hour to allow the filling to set.
- Slice the tart into wedges and serve chilled. Enjoy the refreshing combination of lemon, blueberries, and creamy mascarpone!
This tart is best served the same day it’s made. If making ahead, prepare the crust and filling separately, then assemble the tart just before serving to prevent the crust from becoming soggy.
