Lemon Blueberry Mascarpone Tart...

     OK people I have not posted a What's Cookin in FUH-EH-VAH!  My family is lucky to actually get something beyond a panini or waffles for dinner, so making a fantastic dessert, taking pix of it, and actually following up with an actual blog is pretty much a miracle around here!  This Sunday I got on Pinterest and found the most delish recipe in the world.  This particular tart is a blend of two that I found on there.

Lemon Blueberry Mascarpone Tart

For the crust...
11/2 cups unbleached all purpose flour sifted
1/2 unsalted butter
1/2 powered sugar
3 egg yolks
2 tsp vanilla
1 T iced water

     -Place flour, butter, powered sugar in a food processor and process in short bursts until it resembles breadcrumbs
     -With motor running add egg yolk and vanilla
     -Add iced water and process until dough comes together
     -Put on floured surface to form a ball
     -Flatten out to a small disk and cover with plastic wrap
     -Refrigerate 1 hour
     -Preheat oven to 350 degrees
     -Line a lightly greased tart pan with rolled out tart dough
     -Refrigerate for 30 minutes
     -Trim edges of dough and prick dough with fork
     -Line dough with parchment paper and fill with rice or beans
     -Bake 10 minutes
     -Remove paper and rice and bake an additional 10 min
For the filling...
12 oz mascarpone cheese (give or take a little)
1/3-1/2 cup powered sugar to taste
1/3-1/2 Lemon curd to taste
2 Lemons grated

     -Mix mascarpone cheese, powered sugar, and lemon curd
     -Pour into cooked tart pastry
     -Scatter blueberries over top of filling
     -Dust with powered sugar
     -Chill for at least an hour before serving

And then you have this...


  1. YUMMMMM. Can't wait to try this.

  2. It is sooooo good! I forgot to say add in the lemon zest while mixing the lemon curd and mascarpone cheese, so don't forget to add the zest, it makes all the difference! Also if you roll out the dough between 2 sheets of parchment paper, it makes a perfect thin crust.

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