This No-Bake Lemon and Mascarpone Tart is a delightful dessert that’s as easy to make as it is delicious. With a crumbly, buttery crust and a creamy, tangy filling, it’s the perfect treat for any occasion, especially when you want something impressive without turning on the oven. The filling is a luxurious blend of mascarpone cheese, fresh lemon juice, and a hint of sweetness, creating a light yet rich texture that melts in your mouth. The crust, made from your favorite biscuits or cookies, provides a wonderful contrast with its crunchy texture and nutty flavor.
This recipe is a fantastic choice for a warm day, a dinner party, or just a simple weekend dessert. Its vibrant flavor and elegant appearance make it a crowd-pleaser every time. The best part? You can easily customize it. Feel free to use different types of biscuits for the crust, like ginger snaps for a spicy kick or chocolate cookies for a richer flavor. You could also garnish it with fresh berries, a dollop of whipped cream, or a sprinkle of lemon zest to add your own personal touch.
The inspiration for this tart comes from classic Italian desserts that prioritize simple, high-quality ingredients to achieve extraordinary results. Mascarpone cheese, known for its velvety texture and mild, slightly sweet flavor, is the star here, providing the perfect base for the bright and zesty lemon. The no-bake method means you’ll have less cleanup and more time to enjoy your creation. Just be sure to give it enough time to chill—this is the most crucial step to ensure the filling sets beautifully and the slices hold their shape.
Ingredients
For the Crust:
- 250 grams (about 1 ¾ cups) digestive biscuits, graham crackers, or shortbread cookies
- 125 grams (1/2 cup + 1 tbsp) unsalted butter, melted
- 2 tablespoons granulated sugar (optional, for a sweeter crust)
For the Filling:
- 500 grams (about 2 cups) mascarpone cheese, chilled
- 1 can (397 grams or 14 oz) sweetened condensed milk, chilled
- 150 ml (about 2/3 cup) fresh lemon juice (from 3-4 lemons)
- 1 teaspoon pure vanilla extract
- Zest of 2 large lemons
For Garnish (Optional):
- Fresh berries (raspberries, blueberries, or strawberries)
- A few sprigs of fresh mint
- A dusting of powdered sugar
Instructions
1. Prepare the Crust:
Start by making the crust. Place the digestive biscuits, graham crackers, or shortbread cookies in a food processor and pulse until they form fine, even crumbs. Alternatively, you can put them in a resealable plastic bag and crush them with a rolling pin. The goal is to get a sandy texture with no large pieces remaining.
Next, transfer the crumbs to a medium-sized bowl. Add the granulated sugar, if you’re using it, and stir to combine. Pour in the melted butter and mix thoroughly with a spatula or spoon until all the crumbs are evenly coated and the mixture resembles wet sand. The mixture should hold its shape when you squeeze a small amount in your hand.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch square or round tart pan with a removable bottom. Use the bottom of a glass or a measuring cup to press the crumbs down firmly. Make sure the edges are well-formed and compact. Once the crust is shaped, place the pan in the refrigerator to chill for at least 30 minutes while you prepare the filling. This step is essential to help the crust set and prevent it from crumbling when you add the filling.
2. Make the Filling:
In a large mixing bowl, add the chilled mascarpone cheese. Using an electric hand mixer or a stand mixer with a whisk attachment, beat the mascarpone on medium speed for about one minute until it becomes smooth and creamy. Be careful not to over-mix, as mascarpone can become grainy if overworked.
Gradually pour in the chilled sweetened condensed milk while the mixer is running on low speed. Once it’s all added, increase the speed to medium and continue mixing for 2-3 minutes until the mixture is thick and well-combined. The mixture should be noticeably thicker than when you started.
Slowly add the fresh lemon juice and the pure vanilla extract. Continue mixing on low speed until everything is just combined. The mixture will become noticeably thicker as the acidity from the lemon juice reacts with the mascarpone and sweetened condensed milk. Avoid over-mixing once the lemon juice is added. Finally, fold in the lemon zest with a spatula.
3. Assemble and Chill the Tart:
Retrieve the chilled crust from the refrigerator. Pour the lemon and mascarpone filling into the prepared crust, using a spatula to spread it evenly and smooth out the top.
Cover the tart loosely with plastic wrap and place it back in the refrigerator. This is the most important part of the process: you must let the tart chill and set for a minimum of 6 hours, or even better, overnight. Chilling allows the filling to firm up completely, ensuring that the tart slices cleanly and holds their shape when you cut them. Do not rush this step.
4. Serve:
When you’re ready to serve, carefully remove the tart from the pan. The removable bottom of the pan makes this a breeze. You can run a small knife around the edges if needed to loosen it.
Slice the tart into squares or wedges, depending on your pan shape. Garnish each slice with fresh berries, a sprig of mint, or a dusting of powdered sugar to add a beautiful finishing touch. Serve immediately and enjoy the delightful combination of the crisp, buttery crust and the smooth, tangy filling.
This tart is best enjoyed within 3-4 days and should be stored in an airtight container in the refrigerator. The flavor and texture will remain excellent, but the crust will soften slightly over time.