This easy Blueberry Mascarpone Tart recipe is made with a simple buttery crust, a four ingredient lemony mascarpone cheese filling and fresh blueberries. It’s the perfect dessert for spring and summer!
If you love mascarpone cheese, you’re going to love this lemon mascarpone tart! It’s made with a four ingredient lemon mascarpone filling and a no-chill buttery, crumbly tart crust.
Top with your favorite berries and enjoy! This recipe comes together in minutes. It works for both special occasions and casual weeknight desserts!
For more delicious mascarpone dessert recipes, try my No Churn Mixed Berry Mascarpone Ice Cream, Pomegranate Mascarpone Whipped Cream Cake Roll and Lemon Rosemary Olive Oil Cake.
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Why We Love This Recipe
- Both the from-scratch crust and filling are no chill!
- This mascarpone blueberry tart is the best of both worlds. Creamy and indulgent and also light and refreshing!
- Mascarpone cheese makes the filling creamy and delicious. It’s flavored with fresh lemon zest.
- Fresh berries make the easiest and most delicious topping!
Ingredients
Below are some useful notes about some of the ingredients.
- Butter: Use melted unsalted butter for the crust.
- Mascarpone cheese: Mascarpone cheese is a very creamy cheese made primarily out of cream. It’s similar to but richer than cream cheese. You’ll love its slightly sweet taste and ultra creamy texture. Make sure your mascarpone cheese is room temperature.
- Lemons: We’re using the zest of two lemons for the filling.
- Fresh berries: I used blueberries, but have also enjoyed this mascarpone tart with strawberries. I’m sure it would be delicious with raspberries and blackberries as well!
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Swap in strawberries, raspberries, blackberries, or other fresh fruit.
Instructions
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Step one (photo 1 above): Stir together the crust ingredients. Use your hands to spread the dough into the bottom and sides of the tart pan.Bake 15 minutes or until crust is golden brown. Allow to cool completely.
Step two (photo 2 above): Mix the mascarpone, powdered sugar, lemon zest and vanilla extract in a large bowl until well combined.
Step three (photo 3 above): Spread the filling into the cooled tart shell with an offset spatula.
Step four (photo 4 above): Top with berries. Dust with powdered sugar (optional). Slice and enjoy!
Expert Tips
- You can also swap in the crust in my Meyer Lemon Olive Oil Tart recipe.
- If you prefer desserts that are less sweet, use 1/2 cup powdered sugar. Taste to adjust sweetness level.
- Add the fruit right before serving.
Recipe FAQs
Most grocery stores carry mascarpone cheese. Look for it in the deli aisle with other specialty cheese.
It’s fine to leave the tart at room temperature while serving. After serving, it’s best to keep the tart in the refrigerator. Store leftovers in an airtight container in the fridge for up to three days.
Mascarpone is Italian cream cheese. It’s made with heavy cream and has about twice as much fat as regular American cream cheese. The extra fat is what makes it so delicious and smooth! It’s most commonly used in Tiramisu.
More Blueberry Recipes You Will Love
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Blueberry Mascarpone Tart
Ingredients
Crust
- 1/2 cup (113.5 g) unsalted butter melted
- 1 ¼ cups (156.25 g) all purpose flour
- ⅓ cup (40 g) powdered sugar
- ½ teaspoon (½ teaspoon) salt
- ½ teaspoon (½ teaspoon) ground cardamom optional
MASCARPONE FILLING
- ⅔ cup (80 g) powdered sugar plus more for dusting
- 1 teaspoon (1 teaspoon) vanilla extract
- 16 ounces (453.59 g) mascarpone cheese room temperature
- zest of 2 lemons*
- fresh blueberries amount is optional
Instructions
Crust
- Preheat oven to 350 F. In a medium bowl, whisk to combine the flour, powdered sugar, salt and cardamom (if using). Stir the melted butter into the dry ingredients with a spatula until combined.
- Use your hands or the bottom of a measuring cup to press the mixture into the bottom and sides of a 9 inch round tart pan with a removable bottom. Bake 15 minutes. Set pan on a wire rack. Cool completely before filling.
Mascarpone Filling
- In a large bowl, mix the mascarpone, powdered sugar, lemon zest and vanilla extract until well combined.
- Once tart crust has cooled completely, spread the mascarpone evenly using an offset spatula and top with fresh blueberries or the berry of your choice. Serve with a dusting of powdered sugar on top!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Heather
Just made this to take to friends for dinner. Delicious. I used bottled cherries instead of blueberries and I will definitely be making it again. Oh and I added the juice of the lemon as well but didn’t overmix it
Natalie
Thank you so much for making this, Heather and for sharing your yummy recipe notes! I’m so happy you enjoyed it and excited to hear you’ll be making it again! 🙂
Barbara Briggs Ward
Oh my so Yummy! Love tarts. Love tarts with coffee even more!
Natalie
Thank you! Happy to hear you love tarts and I agree it doesn’t get much better than tarts with coffee! I hope you love this one 🙂