Why didn't my lemon tart set?

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough . You need to be patient when cooking citrus curds as if you heat the mixture too quickly then it can curdle and become lumpy. You need to keep a low heat and stir constatntly.

What is mascarpone cheese used for?

Mascarpone cheese is a soft, slightly sweet and a tad bit tart, spreadable cheese often described as an Italian sweet cream cheese. Mascarpone is probably most well-known as the key ingredient in Italian desserts like tiramisu and cannoli .

Why is my tart not setting?

If you reach the target temp and it hasn't thickened up enough then you don't have enough setting agent, which is #2. Not enough setting agent: A few things could be throwing off the ratio of egg yolk: your mango could be less thick, or you could be using smaller eggs than the recipe calls for.

Why is my lemon tart runny?

If your lemon tart is runny, the mostly likely cause is not cooking the filling long enough . It should be nicely thickened when you pull it off the stove.

Is mascarpone good or bad for you?

Although mascarpone is a high-fat cheese, it does have some benefits including being satiating and a good source of calcium .

Does mascarpone go bad?

It's easy to tell when mascarpone has gone bad. You'll see mold form on the surface of the cheese and notice a foul, sour odor . The mascarpone will also harden and become more yellow instead of white. Those are all signs to throw away that batch of mascarpone immediately.

Is mascarpone healthier than cream cheese?

No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.

How do you fix a runny tart?

The absolute last resort to fixing your runny pie is: Remove the filling from the pie and add it to a saucepan on the stovetop. Add a bit of cornstarch (refer to the table above for measurements) and gently heat it to a boil. Turn the heat down and let the fruit simmer for a few minutes to activate the cornstarch. More items... Sep 13, 2022

Why did my lemon filling not set?

If your lemon curd hasn't thickened, it may not have been heated enough . It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

Why is my tart dough so soft?

Very soft, difficult-to-mould pastry: Either too little flour or too much water or fat was used , the pastry was not kneaded together until smooth or the pastry was still too hot and soft to roll out (to remedy this, allow to stand or knead gently for 1–2 minutes).

Why did my custard tart not set?

A custard with both eggs and starch needs to be thoroughly cooked . The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated.

Easy Italian Lemon Mascarpone Tart - Recipe Winners (2024)

Jump to Recipe

Italian lemon mascarpone tart is creamy, tangy, lemony and delicious. Our friend Elle gave us this recipe and it’s one that she makes throughout the year. Elle uses a quality store bought artisan pastry which makes this super quick to put together.

War and Peace

Although the Italian lemon mascarpone tart recipe reads like war and peace with so many instructions it really is just a case of making and blind baking the pastry shell, make the filling in a food processor, then baking.

Candied Lemons

Although the candied lemon slices are optional we think they are worth the couple of minutes it takes to prepare them. They bring an extra lemon hit to the party that plays on your tongue. Also they look fabulous on the tart!

2 Minute Sour Cream Pastry

This recipe makes a beautiful short pastry that is both flaky and melt in the mouth. We find this pastry to be a great allrounder for both sweet and savoury pies.

What Tart Tin to use?

The original recipe for this Italian lemon mascarpone tart used a 25 cm x 2.5 cm (10 inch x 1 inch) round tart tin. We changed this to make in a rectangular tart tin 35 cm x 12 cm x 2.5 cm ( 14″ x 4 1/2″ x 1″) because of a platter we had wanted to serve the tart on for a luncheon. Using the rectangular tart tin then left us with a cup of the lemon mascarpone mixture left over. We simply baked the custard in a small ramekin and hid it for a late night treat.

Easy Italian Lemon Mascarpone Tart - Recipe Winners (6)

Easy Italian Lemon Mascarpone Tart - Recipe Winners (7)

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Easy Italian Lemon Mascarpone Tart - Recipe Winners (8)

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Apple frangipane tart is easy to make. We love a good apple tart and the frangipane almond base is super easy. It is an almond pastry cream and is rich and velvety and pairs beautifully with apples. Tart heaven!

Pear and Almond Crustless Tart

This delicious pear and almond crustless tart is a fabulously easy dessert to make and is a firm favourite when a quick flavour packed dessert is needed. It pays to have a tin of pear halves in the pantry along with almond flour (almond meal) ready to make this delicious dessert. Pear and almonds are one of those food marriages that just works and the good news is it is easily converted to gluten free – just replace the 2 tablespoons of flour with gluten free flour. Top it off with some softly whipped cream and you’re ready to go.

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What’s your favourite tart recipe?

We would love to hear from you in the comments below when you make this Italian lemon mascarpone tart.

Yield: 8

Italian Lemon Mascarpone Tart

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Italian lemon mascarpone tart is creamy, tangy, lemony and delicious. Quick to put together and quicker still if you use a store bought pastry.

Ingredients

pastry

125 ml sour cream(4 ounces)
250 g plain (all purpose) flour(9 ounces)
200 g cold butter, cubed(7 ounces)

filling

250 g fresh ricotta cheese(9 ounces)
250 g mascarpone cheese(9 ounces)
2/3 cup sugar
2 large whole eggs
2 large egg yolks
1 tablespoon finely grated lemon rind
80 mls fresh lemon juice(3 fl ounces)

lemon slices

1 lemon, thinly sliced into rounds
1/3 cup castor sugar
1/3 cup water

Instructions

Sour Cream Pastry

Put the butter and flour into the bowl of a food processor, then pulse until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse again until the dough just forms a ball.

Form into a flat disk, cover with cling film and refrigerate for 20 mins.

Roll dough out to fit a round tart pan 25cm x 2.5cm (10” x 1”) size tin, using a fork poke holes all over the pastry and then fit the pastry into the tin and chill again for 60 minutes.
Preheat oven to 200c (390f ) bake not fan.

Trim the excess pastry from the tin using a sharp knife.

Blind Bake

Line the pastry case with a double layer of foil and fill with sugar to the top of the tin – we have found sugar to be a wonderful weight for pastries as it manages to fill into the corners and creases of pans and can be reused without loosing any of its qualities. Doubling the foil helps with lifting the sugar from the case without breaking.

Blind bake the pastry case for 15 minutes, then remove the foil and sugar. Return to the oven for another 5 minutes or until the pastry is pale golden and the bottom is dry.
While pastry is blind baking prepare the lemon mascarpone mixture.

Reduce the oven temperature to 170c (340f )

Lemon filling

place ricotta and mascarpone into a food processor and process until smooth
add sugar, eggs and yolks, lemon rind and juice and process again
put the tart tin on the middle oven shelf
carefully pour the mixture into the pastry
bake for 30 minutes or until just set
there should be a slight wobble to the centre when you jiggle the tin
remove from oven and allow to cool in the tin, then refrigerate still in the tart tin (mixture thickens up as it cools)
remove from tin
serve and enjoy!

Lemon slices

put water and sugar into a frypan over medium heat
cook until mixture starts to turn golden brown
slide in lemon slices and cook for a couple of minutes then turn slices over
cook until slices are well coated with the toffee
remove slices and place on a sheet of baking paper to cool
arrange slices over the top of the tart

Notes

allow several hours in the refrigerator to cool and set.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 531Total Fat 43gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 14gCholesterol 230mgSodium 369mgCarbohydrates 30gFiber 0gSugar 27gProtein 9g

Nutritional information provided here is only intended as a guide.

Cooper

Cooper like most retrievers loves soft toys and anything else he can grab, that includes socks, knickers, shoes……………………………. In the background you can see the paddocks have turned brown as the drought starts to bite even into the coastal areas of Australia.

Easy Italian Lemon Mascarpone Tart - Recipe Winners (13)

Easy Italian Lemon Mascarpone Tart - Recipe Winners (14)

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