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Mascarpone Cream Cheese Berry Tart with Lemon Curd |

Mascarpone Cream Cheese Berry Tart with Lemon Curd

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x



For the Tart

  • 1 puff pastry sheet, homemade or store bought, thawed
  • 4 ounces mascarpone cheese
  • 4 ounces cream cheese
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla paste (or vanilla extract)
  • 2 tablespoons powdered sugar
  • 2  to 3 cups assorted berries (blackberries, raspberries, strawberries, blueberries)
  • Fresh mint, roughly chopped

For the Lemon Curd

  • 3 eggs
  • 1/2 cup lemon juice
  • 1 cup sugar
  • 1/4 cup lemon zest (about 2 lemons)
  • 6 tablespoons unsalted butter, cubed
  • Pinch of coarse salt


  1. Make the lemon curd: In a medium sauce pan, whisk together butter and sugar. Add lemon juice, zest and salt and whisk until combined. Add eggs one at a time, whisking until fully mixed each time. Heat pot over low heat and cook about 8-9 minutes, until somewhat thickened. Remove from heat and cool completely. Chill in the fridge until ready to use.
  2. Preheat oven to 375˚F. Line a cookie sheet with parchment paper and lightly dust with flour.
  3. Place puff pastry sheet on top of the dusted paper. Being careful not to cut completely through the pastry, slice a 1/2 inch edge all the way round. Poke the puff pastry in the middle a few times with a fork.
  4. Bake pastry 14 -15 minutes, until puffed and golden. Remove from heat and gently press the center down. Let cool about 10-15 minutes until around room temperature.
  5. While pastry is cooling, beat mascarpone, cream cheese, lemon juice and vanilla together with an electric mixer until smooth. Sift in powdered sugar and beat again until smooth.
  6. Gently spread mascarpone mixture in a thin layer on top of the puff pastry.
  7. Top with berries as desired. Drizzle with cooled lemon curd and garnish with fresh mint.