This creamy, sweet and tangy lemon curd and mascarpone tart is one of the easiest desserts you will make! It consists of sweet tart shell filled with smooth and creamy mascarpone cheese, lemon curd and passion fruit and chopped pistachios on top.
Delicious and vibrant dessert with tropical flavours, perfect to serve at any spring or summer gathering with friends or family. Made with only 6 ingredients, and ready in 10 minutes!
Perfect treat for warmer days
With warmer days on the horizon, this recipe will be just ideal to enjoy during spring and summer. Firstly, it doesn't even require turning the oven on (unless you choose to make your own pastry). It is sooo easy and quick to make, which is another bonus, because you don't have to spend ages in the kitchen. Plus, you don't even need any special equipment to make it.
The lighter texture and bright appearance make this lemon curd and mascarpone tart a perfect dessert or treat for any family or friends gatherings, BBQ's, or garden parties.
This recipe consist of only 6 ingredients and couldn't be easier to whip it all up! Here's what you will need:
- Sweet pastry shell- for the ease of this recipe, I'm using ready-made, shop-bought sweet pastry shell. They are widely available in most of supermarkets and grocery stores and save a lot of time. However, if you want to make your pastry shell from scratch, I have a great recipe with instructions in this Classic lemon meringue pie post
- Mascarpone cheese- I always use Galbani brand, but I also used supermarket own brands in the past, and the results were just as delicious. Mascarpone is super creamy and soft, with beautiful, velvety texture and mild flavour, perfect for this vibrant tart.
- Double cream- to add extra richness to the texture
- My homemade lemon curd- this is what adds sweetness and that delicious, buttery and zesty flavour to this tart. You can also use any store-bought lemon curd, if you don't fancy making your own.
- Passion fruit- use 2 medium or large passion fruit. We are using the whole thing, seeds, pulp and juice.
- Pistachios- try to use unsalted, raw pistachios. They add lovely flavour and texture and colour.
Before starting this recipe, make sure to bring the ingredients to room temperature. Due to the high fat content in mascarpone cheese, it is easy to overbeat it and cause it to curdle slightly, so bear that in mind. Stir it gently, using hand- held whisk or spoon, then carefully beat in the remaining ingredients until just combined.
Can I use cream cheese instead of mascarpone?
Technically, yes. However, the texture and the flavour will be slightly different. Cream cheese is firmer and more tangy and sharp in its taste. Mascarpone has looser, lighter and more velvety texture. The fat content in mascarpone cheese is also higher than that in the cream cheese, that's why it has richer and creamier taste.
When substituting mascarpone for cream cheese, use the same amount (250g) in the recipe.
This tart is best served on the same day, but any leftovers can be stored in the fridge for up to 2 days. Make sure to keep it in an airtight container, to prevent it from drying out and absorbing any smells.
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Lemon curd mascarpone tart
- large mixing bowl
- 1 medium sweet pastry shell (24 cm) see notes for the alternative
- 250 g mascarpone
- 50 ml double cream
- 6 Tbsp lemon curd
- 2 small passion fruit (seeds and juice separated)
- 30 g pistachios chopped
- In a large mixing bowl, whisk together the mascarpone, double cream and 4 Tbsp of lemon curd until soft and spreadable. Add seeds and juice of one of the passion fruit and fold until combined.
- Spoon the mascarpone mixture into the sweet pastry shell, top with remaining lemon curd, passion fruit juice and seeds and chopped pistachios. Place the tart in the fridge for 30 minutes- 1 hour to chill, remove, slice and enjoy!
- sweet pastry shells are widely available from most of the supermarkets and shops
- you can also make your own pastry shell, follow this recipe for full instructions how to make your own
- bring your ingredients to room temperature before using them in the recipe
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