This creamy, sweet and tangy lemon mascarpone tart is one of the easiest desserts to prepare. A crisp sweet pastry shell is filled with smooth mascarpone, bright lemon curd and tropical passion fruit, then finished with chopped pistachios for crunch.
A vibrant no-bake dessert perfect for spring and summer gatherings — ready in minutes and made with just six ingredients.
Absolutely delicious! The lemon and passion fruit pair perfectly in this not-too-sweet dessert…★★★★★
– Ana
As the weather warms, this light-textured tart is ideal for BBQs, garden parties or family get-togethers. Its bright colours and fresh flavours make it an appealing, fuss-free finale to any meal.
This recipe uses a shop-bought sweet pastry shell for convenience, similar to my Raspberry Mascarpone Tart. If you prefer to make your own pastry, you can use a classic tart or pie crust instead.
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Ingredients
Six simple ingredients are all you need:
- Sweet pastry shell – 24 cm (9-inch) ready-made sweet tart case for convenience. You can use a homemade shell if preferred.
- Mascarpone – full-fat and cold for the best texture.
- Double cream (heavy cream) – cold, to stabilise the mascarpone and create a creamier filling.
- Lemon curd – homemade or shop-bought for that bright, tangy flavour.
- Passion fruit – seeds and juice add tropical aroma and a pleasant crunch.
- Pistachios – unsalted and chopped for texture and colour.
See the recipe card below for exact measurements.
Substitutions and Variations
- Use homemade or store-bought lemon curd depending on time and preference.
- Swap lemon curd for stem ginger preserve or stir a little chopped stem ginger with honey into the mascarpone for a different flavour profile.
- For a chocolate twist, fold cooled melted white chocolate into the mascarpone or spread a thin layer of cooled melted chocolate in the tart shell before adding the filling.
- Double cream can be replaced with full-fat Greek yogurt for a lighter texture, though the filling will be less stable.
- Replace pistachios with toasted hazelnuts or your favourite nuts.
Instructions
In a large bowl, whisk together cold mascarpone, cold double cream and 4 tablespoons of lemon curd until the mixture becomes soft and spreadable. Add the seeds and a portion of the juice from one passion fruit and fold gently to combine.
Spoon the mascarpone mixture into the pastry shell and spread into an even layer.
Spoon the remaining lemon curd and the rest of the passion fruit (juice and seeds) over the top, distributing it gently for visual contrast and flavour.
Scatter chopped pistachios over the top, chill the tart in the fridge for about 20 minutes to set, then slice and serve.
Serving suggestion: dust with icing sugar and finish with finely grated fresh lemon zest for extra brightness.
Storage
Because mascarpone and cream are perishable, do not leave the tart at room temperature for more than a couple of hours.
Keep leftovers refrigerated in an airtight container for up to 2 days to prevent drying out or absorbing fridge odours. This tart is not suitable for freezing.
Top Tips
- Drain any excess liquid from mascarpone before using to avoid a runny filling.
- Keep mascarpone and cream cold until you’re ready to mix to help the filling hold its structure.
- Do not overbeat mascarpone; stir gently with a whisk or spoon and fold ingredients together until just combined to avoid curdling.
- Always store the finished tart in the fridge until serving.
Frequently Asked Questions
Yes, but the texture and flavour will differ. Cream cheese is firmer and tangier, while mascarpone is richer, smoother and silkier due to higher fat content.
If you use a shop-bought pre-baked shell this is unlikely. For homemade pastry, a soggy base usually means the shell was underbaked—ensure you blind bake according to your recipe instructions.
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 seeing 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
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In a large bowl, whisk mascarpone, double cream and 4 tablespoons of lemon curd until soft and spreadable. Stir in the seeds and some juice from one passion fruit, folding gently until combined.
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Spoon the mascarpone mixture into the pastry shell, top with the remaining lemon curd, the rest of the passion fruit (juice and seeds) and the chopped pistachios. Chill for 20 minutes, slice and serve.
Note: recipes are developed and tested using metric measurements. For best results use digital scales; US conversions are provided as a guide.
Notes
Keep the tart refrigerated and consume within 2 days. Do not leave it at room temperature for long — mascarpone and cream are highly perishable.
Top Tips:
1. Drain any excess liquid from mascarpone before use.
2. Work with cold mascarpone and cream for the best texture.
3. Stir gently and avoid overbeating to prevent the mascarpone from curdling.
Nutrition
This post was originally published in March 2021 and updated with new photos, a revised recipe and tips in January 2024.