This creamy, sweet and tangy lemon mascarpone tart is an easy, no-bake dessert that’s perfect for spring and summer. A ready-made sweet pastry shell is filled with a smooth mascarpone mixture, lemon curd and passion fruit, then finished with chopped pistachios for crunch and colour.
Bright, tropical and ready in minutes, this tart uses just six ingredients and comes together quickly — ideal for gatherings, BBQs and garden parties.
Absolutely delicious! The lemon and passion fruit balance perfectly in this not-too-sweet tart…★★★★★
– Ana
With warmer days ahead, this light-textured tart is a lovely, fuss-free dessert. Use a shop-bought sweet pastry shell to save time, or swap for a homemade shell if you prefer.
Ingredients
Only six ingredients are needed:
- Sweet pastry shell – 24 cm (9-inch) ready-made tart case for convenience.
- Mascarpone – 250 g full-fat mascarpone, kept cold.
- Double cream (heavy cream) – 50 ml, cold, to loosen and enrich the filling.
- Lemon curd – about 6 tbsp for the filling and topping.
- Passion fruit – seeds and juice from 2 small fruits for texture and tang.
- Pistachios – 30 g, chopped and unsalted, for garnish.
See the recipe card below for exact measurements and full instructions.
Substitutions and variations
- Use either homemade or shop-bought lemon curd.
- For a ginger twist, swap the lemon curd for stem-ginger preserve or fold in finely chopped stem ginger with a drizzle of honey.
- For a white chocolate version, fold cooled melted white chocolate into the mascarpone before adding the cream and curd, or spread a thin layer of cooled white chocolate in the pastry base first.
- If you prefer, replace double cream with full-fat Greek yogurt — the texture will be slightly less stable but still tasty.
- Swap pistachios for toasted hazelnuts or another favourite nut.
Instructions
In a large bowl, whisk the cold mascarpone with the cold double cream and 4 tablespoons of lemon curd until smooth and spreadable. Stir in the seeds and a little juice from one passion fruit.
Spoon the mascarpone mixture into the pastry shell and spread it evenly.
Top the tart with the remaining lemon curd, then spoon over the remaining passion fruit juice and seeds.
Scatter chopped pistachios on top and chill the tart in the fridge for 20 minutes before slicing.
Serving suggestion: dust the tart with icing sugar and finish with finely grated lemon zest for extra brightness.
Storage
Do not leave the tart at room temperature for more than a couple of hours. Mascarpone and cream are perishable.
Store leftovers in an airtight container in the fridge for up to 2 days. This tart is not suitable for freezing.
Top tips
- Drain any liquid from mascarpone before using if you notice separation.
- Work with cold mascarpone and cold cream; take them out of the fridge only when you’re ready to combine ingredients.
- Avoid overbeating mascarpone — stir gently with a whisk or spoon to prevent curdling.
- Keep the finished tart refrigerated until serving.
Frequently Asked Questions
Yes, but the texture and flavour differ. Cream cheese is firmer and tangier; mascarpone is richer, looser and silkier due to its higher fat content.
A pre-baked shop-bought shell should not get soggy. If you make your own shell, ensure it is properly blind-baked for the recommended time to avoid a soggy base.
More recipes you’ll love
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Lemon Curd Slices
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Zesty Lemon Cake
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Lemon Poppy Seed Cupcakes
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Small Batch Lemon Drizzle Cake
If you try this recipe, please leave a rating and tag @anna_wierzbinska on Instagram — she loves to see your photos!
📖 Recipe
Lemon Mascarpone Tart
Equipment
- large mixing bowl
- spatula
- whisk
Ingredients
- 1 medium sweet pastry shell (24 cm)
- 250 g mascarpone cheese, cold
- 50 ml double cream (heavy cream), cold
- 6 tbsp lemon curd (homemade or shop-bought)
- 2 small passion fruit, seeds and juice separated
- 30 g unsalted pistachios, chopped
Instructions
- In a large bowl, whisk together the mascarpone, double cream and 4 tablespoons of lemon curd until soft and spreadable. Add the seeds and a little juice from one passion fruit and fold through.
- Spoon the mascarpone mixture into the pastry shell. Top with the remaining lemon curd, the remaining passion fruit juice and seeds, then scatter the chopped pistachios. Chill in the fridge for 20 minutes, slice and serve.
Notes: Recipes are developed in metric measurements. For best results use digital scales.
Notes
Storage: Do not leave the tart at room temperature for longer than a couple of hours. Store in the fridge in an airtight container for up to 2 days. Not suitable for freezing.
Top tips: Drain excess liquid from mascarpone if needed. Use cold mascarpone and cream, and avoid overbeating to prevent curdling.
Nutrition
Leave a comment or tag @anna_wierzbinska on Instagram — she loves to see your photos!
This post was originally published in March 2021 and updated with new photos, a revised recipe and tips in January 2024.