Lemon Raspberry Mascarpone Tart
Featuring a light, lemony base and topped with fresh raspberries, this Lemon Raspberry Mascarpone Tart is bound to be a new holiday favorite in your house!
Servings: 12 Servings
Calories: 263kcal
Ingredients
For the Tart
- 1 unbaked 9” pie shell homemade or store bought
- 8 ounces mascarpone cheese softened (can substitute cream cheese)
- ½ cup sugar
- 1 cup heavy cream
- 2 Tbsp lemon juice
- ½ Tbsp vanilla extract
- ½ Tbsp lemon zest
- 2 cups fresh Driscoll’s raspberries
- {optional garnish} superfine sugar
Instructions
For the Tarts
- Roll the pie dough out into an 11” circle. Carefully press dough into bottom and sides of a 9” tart pan. Pinch off any excess dough and place pan in freezer for at least 30 minutes.
- Preheat oven to 425°F.
- Using a fork, prick bottom and sides of shell 18-20 times.
- Bake shell for 10-12 minutes, or until it just begins to turn golden brown.
- Remove shell from oven and set aside to cool.
- Meanwhile, whisk together mascarpone, sugar, lemon juice, vanilla extract and lemon zest until well combined; set aside.
- In a separate bowl, beat heavy cream until stiff peaks form (~3-5 minutes on high speed of electric mixer).
- Gently fold whipped cream into mascarpone mixture until well blended.
- Spoon the filling into baked (and cooled) tart shell. Use an offset spatula or a spoon to level the filling.
- Place tart in refrigerator to chill for at least 60 minutes.
- Cover top of tart with fresh Driscoll’s raspberries.
- {Optional} Sprinkle top of tart with superfine sugar before serving.
Nutrition
Calories: 263kcal | Carbohydrates: 18g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 76mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 565IU | Vitamin C: 6.7mg | Calcium: 47mg | Iron: 0.5mg
