Q: Can I make this tart in advance?

A: Yes, it’s ideal for prepping the day before serving.

Q: Is there a substitute for mascarpone?

A: Full-fat cream cheese can be used, but the flavour and texture will be firmer.

Q: Can I use store-bought crust?

A: Absolutely — a ready-made graham cracker crust will work fine.

Q: Is it safe to eat without baking the filling?

A: Yes — there are no raw eggs, and the filling is stabilised with cream and lemon juice.

Q: Can I freeze this tart?

A: You can, but the texture may change slightly. Best served fresh.

Q: Can I use other citrus fruits?

A: Yes — orange or lime can be used for a twist on flavour.

Q: Why is my filling runny?

A: It may not have chilled long enough or was overmixed. Chill overnight if needed.

Q: Can I make it gluten-free?

A: Use gluten-free biscuits for the crust.

Q: Can I double the recipe?

A: Yes — just use a larger tart pan or make two separate tarts.

Mascarpone og sitronkremterte med smøraktig kjeksskorpe

Mascarpone and Lemon Cream Tart with Buttery Biscuit Crust

Rated 5.0 stars by 1 users

Cuisine

European

Servings

Prep Time

20 minutes

Cook Time

4 hours

Calories

420

Mascarpone is one of those luxurious ingredients that instantly elevates a dessert, and this lemon cream tart is a perfect showcase. Light yet decadent, silky but structured, it delivers both richness and brightness in every forkful.

The combination of lemon juice, lemon zest, and creamy mascarpone is like a warm sunny day in edible form — vibrant, refreshing, and just indulgent enough.

The tart features a crisp, buttery biscuit base that adds contrast and crunch. The filling doesn’t require any cooking, making it perfect for warmer months when you want something chilled and elegant. Whether you serve it after a casual dinner or at a summer celebration, it’s sure to impress. You can dress it up with fresh berries, a dusting of powdered sugar, or candied lemon peel.

With minimal ingredients and no-fuss preparation, this tart is a celebration of simple, seasonal ingredients — and mascarpone’s unmatched creaminess.

Image of Mascarpone and Lemon Cream Tart with Buttery Biscuit Crust

Ingredients

For the crust

200g digestive biscuits or graham crackers, crushed
100g unsalted butter, melted

For the filling

250g mascarpone cheese
200ml double cream (heavy cream)
100g powdered sugar
Zest and juice of 2 lemons
1 teaspoon vanilla extract

Optional topping

Fresh berries or candied lemon peel

View Cart (0) Checkout

Directions

Preheat oven to 180°C (350°F). Mix crushed biscuits and melted butter until combined. Press into the base and sides of a 9-inch tart tin. Bake for 10 minutes. Let cool completely.
In a bowl, beat mascarpone until smooth. Add double cream, powdered sugar, lemon zest and juice, and vanilla. Whisk until light and thickened.
Spoon filling into cooled crust, spreading evenly.
Chill for at least 4 hours, preferably overnight, until set.
Top with berries or lemon peel before serving.

Nutrition

Serving Size: 1
per serving: Calories; 420

Amount/Serving % Daily Value

Fat: 28 grams; 36%
Saturated Fat: 17 grams; 85%
Cholesterol: 80 milligrams; 27%
Sodium: 170 milligrams; 7%
Carbs: 32 grams; 12%
Protein: 5 grams
Sugar: 18 grams
Fiber: 1 grams; 4%

Tips for en perfekt mascarponeterte

Bruk fullfett mascarpone for den jevneste teksturen.
Ikke overslag kremen – stopp når den danner myke topper.
La skorpen avkjøles helt før du fyller på for å unngå smelting.
Fersk sitronsaft tilfører smak og bidrar til å tykne fyllet.
Avkjøl over natten for best skjærbare resultater.
Skrell sitroner før safting for å unngå søl.
Bruk en terteform med avtagbar bunn for enkel servering.
Ikke hopp over vaniljen - den gir dybde til fyllet.
For ekstra glans, pensle toppen med litt varmt aprikossyltetøy.
Oppbevares tildekket i kjøleskapet i opptil 3 dager.

Server den med forslag

En kanne Earl Grey eller myntete
Friske bringebær eller blåbær
Pisket krem eller crème fraîche
Iskaffe eller espresso
Musserende vin eller en lett Prosecco
Candied lemon peel
Pistasjskiver
Sandkaker på siden
Støving av melis
Vanilje iskrem

Vanlige spørsmål

Spørsmål: Kan jeg lage denne terten på forhånd?
A: Ja, den er ideell for å forberede dagen før servering.

Spørsmål: Finnes det en erstatning for mascarpone?
A: Helfet kremost kan brukes, men smaken og teksturen blir fastere.

Spørsmål: Kan jeg bruke butikk-kjøpt skorpe?
A: Absolutt - en ferdig graham cracker crust vil fungere fint.

Spørsmål: Er det trygt å spise uten å bake fyllet?
A: Ja — det er ingen rå egg, og fyllet stabiliseres med fløte og sitronsaft.

Spørsmål: Kan jeg fryse denne terten?
A: Du kan, men teksturen kan endre seg litt. Best servert fersk.

Q: Hvor lenge holder den seg i kjøleskapet?
A: Opptil 3 dager, dekket.

Spørsmål: Kan jeg bruke andre sitrusfrukter?
A: Ja – appelsin eller lime kan brukes for en vri på smaken.

Spørsmål: Hvorfor er fyllingen min rennende?
A: Den har kanskje ikke kjølt seg ned lenge nok eller ble overblandet. Avkjøl over natten om nødvendig.

Spørsmål: Kan jeg gjøre det glutenfritt?
A: Bruk glutenfrie kjeks til skorpen.

Spørsmål: Kan jeg doble oppskriften?
A: Ja – bare bruk en større terteform eller lag to separate terter.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."

Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

Tilbake til bloggen

Varen lagt til handlekurven din