Berry Lemon Mascarpone Cookie Tart

Berry Lemon Mascarpone Cookie Tart is a richly, delicious summer tart.

It is created using a refrigerated cookie dough crust that is filled with sweetened mascarpone cheese, homemade lemon curd, and then topped with a variety of fresh fruit.

First of all, I have to say that I was so excited to make the  lemon curd.  I have only used it a few times in my life, and have NEVER made it.  It was so easy. I used a recipe that I found on line at All Recipes.  HERE is the link.  Delicious.

Tarts are one of my favorite desserts to make in the summer.  It seems like I am always finding wonderful fresh fruit at the market stands, and this is another way to use it.

HOW TO MAKE BERRY LEMON MASCARPONE COOKIE TART:

INGREDIENTS:

Fresh Berries
Pillsbury Sugar Cookie Dough
Mascarpone Cheese
Confectioner Sugar
Vanilla
Lemon Curd

INSTRUCTIONS:

The crust for this tart is a roll of refrigerated sugar cookie dough.  Crumble the dough into a tart pan that has a removable bottom. Press the dough on bottom and up the sides of the pan.  Bake

Remove pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack.
Transfer cooled crust to a serving plate.

Beat together the mascarpone cheese, confectioner sugar, and vanilla.  Spread into bottom of crust.

Spread about 1/2 heaping cup of the homemade lemon curd over the mascarpone layer, allowing some of it to show.

Arrange any variety of fresh fruit over the top of the lemon curd.  Refrigerate until ready to serve.

My husband does not like to eat sweets, and he really does not like lemon, but I think this dessert changed his mind.

I took it outside after I made it and served him a piece while we were sitting on the porch.  He kept saying how delicious it was.  He even ate a second piece later in the evening.

The crust becomes softer from the fillings after it sets at room temperature for a few minutes, after removing from the refrigerator.  The tart is a perfect blend of flavors.

TIPS ON THIS RECIPE:

*The crust becomes softer from the fillings after it sets at room temperature for a few minutes, after removing from the refrigerator. This makes it easier to cut.

*I would suggest serving this dessert the day that it is made.  My strawberries were starting to run a little the second day. The other berries remained firm.

*I would also serve small slices of this tart as it is very rich.

WHY EVERYONE LOVES THIS BERRY LEMON MASCARPONE COOKIE TART:

It uses a mixture of store bought, homemade, and fresh ingredients.
This makes it so full of flavor.

It is an easy dessert to make and serves many.

This tart is a cool summertime desert that makes a great appearance at any gathering.

Frequently Asked Questions

How long do I let the cookie dough set out of the refrigerator before using?
Usually about 20 minutes is good. If your kitchen is extra cold, plan on 30 minutes.

How do I remove the tart crust from the pan with removable bottom?
Remove pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack.  Place your hand under the removable bottom and push up carefully to remove it.

What can I do if the bottom of my crust is stuck to the bottom of the tart pan?
When this has happened to me, I use a long knife or flat spatula and run it across the bottom of the tart crust. This usually works.

If you are serving the tart at your home and it will not come off, it is ok to leave the bottom on.

If you want some other ideas for tarts and tartlets, as well as information on different tart pans, HERE is more information.

For even more tarts, check these out.
Raspberry Mascarpone Coconut Cream
Pumpkin Butterscotch Mascarpone 
Garden Fresh Brunch Tart

*This recipe was shared on Week-end Potluck @https://sweetlittlebluebird.com/

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5 from 1 vote

BERRY LEMON MASCARPONE COOKIE TART

Berry Lemon Mascarpone Cookie Tart is a richly, delicious summer tart. It is created using a refrigerated cookie dough crust that is filled with sweetened mascarpone cheese, homemade lemon curd, and then topped with a variety of fresh fruit.

Course Desserts

Cuisine American

Keyword Berry Lemon Mascarpone Tart, Tart, Fruit Tart

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 125kcal

Author pamelashank2015

Ingredients

• 3 cups fresh berries
• 1 roll Pillsbury Refrigerated Sugar Cookie Dough
• 8 oz mascarpone cheese room temperature
• 1 cup confectioner sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup lemon curd see link in blog for homemade recipe

Instructions

• Preheat oven to 350 degrees F.
• Wash berries and set aside to dry.
• Remove cookie dough from refrigerator to slightly soften at room temperature. Crumble dough into 9-inch, ungreased, tart pan with removable sides. Press dough into the bottom and up sides 1 1/2 inches. Bake for 15 to 24 minutes, until edges are light golden brown and crust seems set. Remove from oven to a wire cooling rack. Cool completely. Remove sides from pan. May also remove crust from bottom disc of pan. Transfer to a serving plate.
• In a medium size mixing bowl, using an electric mixer, beat together the mascarpone cheese, confectioner sugar, and vanilla until well combined. Spread into cooled crust.
• Spoon lemon curd onto center of mascarpone layer and spread evenly. Leave a small edge of the mascarpone showing.
• Arrange fruits on top of lemon curd. Refrigerate until ready to serve.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

*The crust becomes softer from the fillings after it sets at room temperature for a few minutes, after removing from the refrigerator. This makes it easier to cut.

*I would suggest serving this dessert the day that it is made.  My strawberries were starting to run a little the second day. The other berries remained firm.

*I would also serve small slices of this tart as it is very rich.