Raspberry Lemon Mascarpone Tart


Do you ever have this problem when you want to bake something, but just don’t know what? That was me this week. I just couldn’t decide what I wanted to bake.

Opening the fridge to calculate what I can make without having to go out to buy more ingredients. Yes, I’m quite lazy some days and just don’t want to leave the house unless it’s required. I know I have ingredients to make something because I recently went on a Costco trip with my friends. Can I just say I love Costco, who doesn’t? Especially the free samples on weekends. When you’re a college student, Costco samples make a nice free lunch.  I wish I could go more often, but then again each trip would make a big dent in my wallet without me realizing it.

Back to what’s in my fridge. Soy milk. Eggs. Lemons. Fruits. Raspberry. Strawberries. Lemon Curd. Butter. Heavy Cream. Mascarpone. Lots of veggies and other random food. Oh wait, I also have a sheet of frozen puff pastry from last month that I didn’t use up.

Hmmm.. what to make???

First thing that pops in my mind… Raspberry Lemon Mascarpone Tart? A lemon mascarpone cream lightened up with heavy cream? I made a similar version, but with cream cheese for a vanilla cupcake frosting I made last year. If that was delicious then the lemon mascarpone cream must be delicious. Plus the zest of a lemon and a teaspoonish of vanilla bean paste would add a nice flavor.  As you can see from my previous posts, I love to use vanilla bean paste. I really like to see the black specks of vanilla seeds in my desserts. Also, I ran out of vanilla extract before my Costco run.

Okay, it’s been decided. I’ll be making a raspberry lemon mascarpone tart. It’s a pretty simple and fast dessert. I didn’t time how long it took me, but most likely under an hour or less if you don’t get distracted by Netflix and forget about the tart.


Don’t forget to sift powdered sugar over the tart for an extra sweetness!


Go ahead and make this raspberry tart to enjoy with your friends and family. Enjoy!

Raspberry Lemon Mascarpone Tart


    For the tart:
  • 1 frozen puff pastry sheet, thawed
  • 1 egg, lightly beaten
  • granulated sugar for sprinkling
  • For the filling:
  • 1.5 pints of raspberry
  • 4 oz mascarpone, softened
  • 1/8 cup powdered sugar
  • 1/4 cup heavy cream
  • zest of 1 lemon
  • 2 tbsp lemon curd
  • 1/2 tsp vanilla paste or vanilla extract
  • pinch of salt


    For the tart:
  1. Preheat oven to 400. Line baking sheet with parchment.
  2. Unfold the thawed pastry sheet onto the baking sheet.
  3. Using a knife, lightly score a border around the edge of the puff pastry about half an inch away from the edge. Be careful to not cut all the way when scoring the border.
  4. Using a fork, prick holes in the middle of the puff pastry to keep it from rising too much when baking.
  5. Brush the beaten egg on the border, making sure not to drip any egg onto the parchment.
  6. Sprinkle granulated sugar over the puff pastry.
  7. Bake for 20 mins or until golden brown.
  8. Take out of the oven and place on a cooling rack. If the middle of the puff pastry puffed up while baking in the oven, lightly push it down, so it flattens. Cool to room temperature.
  9. For the filling:
  10. In a mixing bowl, combine mascarpone, powdered sugar, vanilla paste, lemon zest, lemon curd, and a pinch of salt, beat until smooth and combined.
  11. In a cold mixing bowl (so it's easier to whip the cream), beat the heavy cream until stiff peaks form.
  12. Add the whipped cream into the mascarpone mixture and fold until combined.
  13. To Assemble: Pour the lemon mascarpone mixture into the middle of the puff pastry. Using a spatula, evenly smooth it out. Top with raspberry and powdered sugar. Serve immediately or refrigerate.


  1. Jaimie says:

    Oh my goodness Diella!! You are so inventive because you can make up your own recipe just by looking at random ingredients in your fridge! Super awesome! Your tart looks very delish~ 😀

Leave a Reply