What ingredients are needed for a blueberry lemon mascarpone tart?

You’ll need a tart shell, fresh blueberries, mascarpone cheese, heavy cream, powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt.

How do you make a blueberry lemon mascarpone tart from scratch?

Start with a tart shell, make a creamy filling with mascarpone and lemon juice, then fill the shell and top with fresh blueberries. Chill before serving!

Can I substitute mascarpone cheese in a blueberry lemon tart?

Yes, you can substitute cream cheese for mascarpone. Just adjust the sweetness since cream cheese is tangier.

What is the best way to store a blueberry lemon mascarpone tart?

Store the tart in the refrigerator, covered, for up to three days to keep it fresh and delicious.

How long does a blueberry lemon mascarpone tart last in the fridge?

Your tart will last for about three days in the fridge, as long as it’s covered well.

Blueberry Lemon Mascarpone Tart Recipe

Name: Blueberry Lemon Mascarpone Tart
Prep time: 30 min
Total time: 2 h
Ingredients: 1 pre-made tart shell tart shell (store-bought or homemade); 2 cups fresh blueberries; 1 cup mascarpone cheese; 1/2 cup heavy cream; 1/4 cup powdered sugar; 1/4 cup lemon juice (freshly squeezed is best); 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 pinch salt

Ingredients

Scale

1 pre-made tart shell tart shell (store-bought or homemade)
2 cups fresh blueberries
1 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup powdered sugar
1/4 cup lemon juice (freshly squeezed is best)
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 pinch salt

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Instructions

If using a homemade tart shell, bake according to your recipe and let it cool completely. If using a store-bought one, follow the package instructions.
In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until smooth and creamy, about 2-3 minutes.
Pour the mascarpone filling into the cooled tart shell, spreading it evenly with a spatula.
Scatter the fresh blueberries on top of the filling.
Cover the tart with plastic wrap and refrigerate for at least 2 hours to set.
Slice and serve chilled.

Prep Time: 30