Party Tart with Lemon Curd Mascarpone

Indulge in a delightful blend of flavors with our Party Tart with Lemon Curd Mascarpone. This elegant dessert features a crisp, golden tart shell filled with a luscious, tangy lemon curd mascarpone, crowned with a vibrant medley of fresh berries. Perfect for any occasion, this tart balances sweetness with a refreshing citrus kick.

Ingredients

Tart Shell:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 egg yolk
• 2–3 tbsp ice water

Lemon Curd:

• 3 large eggs
• 3 large egg yolks
• 1/2 cup granulated sugar
• Zest of 2 lemons
• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 1/2 cup unsalted butter, cut into small pieces

Lemon Curd Mascarpone Filling:

• 8 oz mascarpone cheese, softened
• 1/2 cup prepared lemon curd (cooled to room temperature)
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Berry Topping:

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
• Optional: 1/4 cup apricot preserves (warmed, for glazing)

Instructions

1. Prepare the Tart Shell:
   1. In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
   2. Add the egg yolk and 2 tablespoons of ice water; pulse until the dough begins to come together. Add an extra tablespoon of water if needed.
   3. Turn the dough onto a lightly floured surface, form it into a disc, wrap in plastic, and refrigerate for at least 1 hour.
   4. Roll out the dough to fit a 9-inch tart pan with a removable bottom, press it into the pan, and trim any excess. Chill the shell for 15 minutes.
   5. Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5–7 minutes until lightly golden. Allow to cool completely.
2. Make the Lemon Curd:
   1. In a heatproof bowl, whisk together the eggs, egg yolks, granulated sugar, lemon zest, and lemon juice.
   2. Place the bowl over a saucepan of simmering water (using a double boiler method) and whisk continuously until the mixture thickens and coats the back of a spoon, about 10 minutes.
   3. Remove from heat and whisk in the butter pieces until smooth. Strain the curd if desired, then let it cool to room temperature.
3. Prepare the Lemon Curd Mascarpone Filling:
   1. In a medium bowl, combine the softened mascarpone, 1/2 cup of the cooled lemon curd, heavy cream, and vanilla extract.
   2. Beat the mixture with a hand mixer until smooth and creamy. Adjust the flavor as desired.
4. Assemble the Tart:
   1. Spread the lemon curd mascarpone filling evenly over the cooled tart shell.
   2. Gently arrange the mixed fresh berries on top of the filling.
   3. If using, lightly brush the berries with warmed apricot preserves for a glossy finish.
5. Chill and Serve:
   1. Refrigerate the tart for at least 1 hour to allow the flavors to meld and the filling to set.
   2. Slice and enjoy this elegant dessert!