Mascarpone Cream Cheese Berry Tart with Lemon Curd |

Marscarpone Cream Cheese Berry Tart with Lemon Curd

  • Author: Aberdeen



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. 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.
  6. Gently spread mascarpone cheese in a thin layer on top of the puff pastry.
  7. Lay fig slices on top of the mascarpone. Sprinkle with the goat cheese and on a middle rack in the oven.
  8. Bake for 20 minutes, until puff pastry has risen around the figs and turns golden brown.
  9. Cool for 5 minutes. Drizzle with honey and top with thyme leaves and salt. Serve warm.