Berry Tart with Lemon Mascarpone Cream
Prep time
Bake time
Total time
Makes: Five 4" tarts
  • For Tart Shells:
  • Flour, 1½ cups
  • Chilled Butter, ½ cup (cubed)
  • Caster sugar, ½ cup
  • Chilled Water, 1-2 tablespoons
  • For Lemon Mascarpone Cream:
  • Mascarpone cheese, 250 grams
  • Sweetened Whipping Cream, 1 cup (add ⅓ cup icing sugar or to taste if you don't have sweetened)
  • Lemon zest, of 2 lemons
  • Lemon juice, 2-3 teaspoons
  • Vanilla Extract, ½ teaspoon
  • For the topping:
  • Fresh Berries
  • Fresh Kiwi
  1. To make my eggless tart shells, please head to this post. It has all the details you need to make them.
  2. Once your tart shells are baked and cooled, it's time to fill them up. To make this lemon mascarpone, whisk mascarpone cheese until it's light and fluffy about 2-3mins with an electric mixer. In a separate bowl whisk the whipping cream until stiff peaks form. This should take about 4-5 mins (tip: freeze your whipping cream; this will help you whip it quickly). If you're adding icing sugar to your whipping cream, this is when you put it, and whisk until incorporated.
  3. Fold the whipping cream in the mascarpone cheese using a spatula, add in the lemon juice, lemon zest, vanilla extract and mix with a spatula until everything is well incorporated.
  4. Chill this in the refrigerator for 30 mins, once chilled fill your tart shells with this lemon mascarpone cream using an offset spatula or a spoon. Top with berries and kiwis. Serve!
*One cup here refers to one measuring cup which is approx 240ml. Please use the correct equipments for best results.*
Recipe by Sugar & Spice by Radhika at