Save This lemon mascarpone tartlet recipe transforms simple ingredients into an elegant dessert that balances tangy citrus with creamy mascarpone and sweet berries. The buttery shells provide the perfect vessel for the luscious filling, creating a dessert that feels special enough for celebrations yet simple enough for weekend baking.
I first made these tartlets for my sister's garden brunch, and they disappeared before the main course arrived. Now they're my signature dessert whenever I want to make someone feel special without spending all day in the kitchen.
Ingredients
- Butter: must be very cold for a flaky crust that holds its shape during baking
- All purpose flour: creates the perfect tender yet sturdy shell
- Mascarpone cheese: provides a luxurious texture that cream cheese simply cannot match
- Fresh organic lemons: deliver bright flavor without bitterness
- Heavy cream: stabilizes the filling while adding richness
- Fresh berries: bring natural sweetness and visual appeal
- Mint leaves: offer a refreshing contrast to the rich filling
Instructions
- Prepare the Tartlet Dough:
- Combine flour and sugar in a large bowl then add cold butter cubes. The secret here is working quickly with your fingertips rather than your palms to keep the butter cold. Rub until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible for flakiness. Add egg yolk and minimal cold water just until the dough comes together. Overworking creates tough pastry so stop mixing as soon as you can form a ball. The 15-minute refrigeration relaxes the gluten and firms the butter.
- Shape and Bake Shells:
- Roll the chilled dough on a lightly floured surface using even pressure. The 1/8 inch thickness ensures a delicate yet sturdy shell. Cut rounds slightly larger than your tins to account for the sides. When pressing dough into tins, use your knuckles rather than fingertips to create even thickness throughout. Pricking prevents air bubbles during baking. Watch closely during the final minutes as tartlets can go from perfectly golden to overdone in moments. Cool completely before removing from tins to prevent breakage.
- Make Lemon Mascarpone Cream:
- Whip the heavy cream to stiff peaks first before setting aside. In a separate bowl, mix room temperature mascarpone with powdered sugar until just combined. Overbeating mascarpone can cause it to separate. Add lemon zest and juice gradually while gently mixing. When folding the whipped cream into the mascarpone mixture, use a large rubber spatula with a light hand, cutting down through the center and folding over the sides. This preserves the air bubbles for a light, mousse-like texture.
- Assemble and Garnish:
- Fill cooled shells using a piping bag with a large round tip for professional presentation or simply spoon filling into shells and smooth with an offset spatula. Arrange berries in an attractive pattern starting from the outside working inward. For the powdered sugar dusting, use a small fine-mesh sieve held high above the tartlets for the lightest coating. Add mint leaves ust before serving to prevent wilting.
Save The lemon zest is truly the secret weapon in this recipe. I discovered its importance when I once made these without it and while still good, they lacked that vibrant citrus aroma that makes people close their eyes and sigh with pleasure at first bite.
Make-Ahead Tips
The empty baked tartlet shells can be stored in an airtight container at room temperature for up to 3 days. If you need longer storage, freeze unfilled shells for up to a month and thaw at room temperature before filling.
The lemon mascarpone filling keeps beautifully in the refrigerator for up to 2 days when stored in an airtight container. The filling may firm up slightly when chilled, so remove it from the refrigerator about 15 minutes before assembling for easier piping.
For entertaining, assemble the tartlets without berries up to 4 hours ahead, keeping them refrigerated. Add the fresh berries, mint, and powdered sugar just before serving for the freshest appearance.
Seasonal Variations
Summer Tartlets use a mix of blueberries, raspberries, and blackberries when they are at peak season for the most intense flavor and natural sweetness.
Fall Harvest version replaces some berries with thinly sliced figs and a light drizzle of honey for a sophisticated autumn dessert.
Winter Holiday adaptation incorporates a small amount of orange zest to the mascarpone filling and tops with pomegranate seeds for a festive red and white presentation.
Troubleshooting
If your tartlet shells shrink during baking, your dough likely became too warm. Ensure all ingredients are cold and work quickly.
Watery filling usually means the mascarpone was overbeaten or the cream wasn't whipped to stiff peaks. Remember that gentle folding preserves the texture.
For tartlets that crack when removing from tins, allow them to cool completely in the tins before attempting to remove them.
Serving Suggestions
These tartlets shine as the star of an afternoon tea alongside Earl Grey or chamomile.
For an elegant dessert course, serve on small plates with a swoosh of berry coulis and a quenelle of lightly sweetened whipped cream.
Create a dessert board by arranging tartlets among fresh berries, small bowls of lemon curd, and sprigs of fresh herbs for a stunning presentation.
Save Enjoy these delightful tartlets as a sweet conclusion to any meal or a special treat any time of day.