Easy Italian Lemon Mascarpone Tart - Recipe Winners (2024)

FAQs

Why didn't my lemon tart set? ›

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough. You need to be patient when cooking citrus curds as if you heat the mixture too quickly then it can curdle and become lumpy. You need to keep a low heat and stir constatntly.

Why does my lemon tart crack? The most common reasons why your tart has cracked is because the oven was too hot or the tart baked too long and overbaked. We recommend pulling your lemon tart from the oven when it's still a little jiggly in the middle when the pan is gently shaken.

It is a fresh cheese that is most commonly made with pasteurized cow's milk. Unlike some cheeses, which have animal-derived rennet added, mascarpone is vegetarian. It's made by heating heavy cream and adding an acid like tartaric acid (aka cream of tartar), citric acid, or lemon juice to solidify and thicken the cream.

A custard with both eggs and starch needs to be thoroughly cooked. The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated.

Half-fill the tart case with lemon mixture, then place tart on an oven shelf, ensuring it's level. Fill to the rim with remaining filling (you may have a little left over). Bake until the tart is set but with a little wobble in the centre (about 30 minutes).

Once you've successfully got it in there, you can relax and let it bake for 20-30 minutes. You will know the tart is done when you can gently nudge the tin and the mix wobbles like set jelly.

Bring down the heat and check the wobble

Zestful Kitchen tells us "the most common reason why your tart cracked is because the oven was too hot." It's easy to be tempted by the lure of the myth that jacking up the oven temp will lead to a faster bake.

Mascarpone isn't just for panettone or tiramisù. Slathered on crostini or whipped into spaghetti, it's more sumptuous than butter — add a little sugar, and it's even more enticing than cream.

What happens when you over mix mascarpone? ›

Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms. Do not overmix this mixture! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and lose its creaminess.

We even have instructions for making your very own mascarpone cheese—it's easier than you might think. And if you're still looking for ideas on how to use mascarpone, there's always the option of smearing it on crackers or seedy toast. Maybe add a dollop of jam, maybe not—this tangy cheese can shine all on its own.

Very soft, difficult-to-mould pastry: Either too little flour or too much water or fat was used, the pastry was not kneaded together until smooth or the pastry was still too hot and soft to roll out (to remedy this, allow to stand or knead gently for 1–2 minutes).

I think you didn't cook it long enough after adding the eggs. Lemon pie filling has to be almost so thick you can cut it with a knife before you pour it into the shell or it won't set up. So you cook it until it becomes that thick.

Custards firm up as they cool, so if you're after perfectly clean, sharp slices, your pie needs to be fully set—and the only way to accomplish this is with an overnight rest in the fridge. Cover the pie with plastic wrap or foil, chill overnight, and bring to room temperature before serving.