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Lemon Curd and Mascarpone Puff Pastry Tarts with Berries Recipe

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This easy Mascarpone Puff Pastry recipe features flaky store-bought puff pastry filled with smooth mascarpone frosting and tangy lemon curd, then topped with fresh mixed berries. It’s a delightful balance of tart and sweet that makes the perfect elegant dessert or afternoon treat.

Ingredients

Puff Pastry

  • 1 store-bought puff pastry sheet or try homemade puff pastry
  • 1 egg
  • 2 tbsp milk
  • 1/3 cup coarse sugar (66 grams)

Mascarpone Frosting

  • 3/4 cup cold whipping cream (177 ml)
  • 2/3 cup powdered sugar (82 grams)
  • 1 tsp vanilla extract
  • 3/4 cup mascarpone cheese (169 grams)
  • 1 tbsp lemon zest (optional)

Lemon Curd

  • 3 tbsp lemon zest
  • 1/4 cup lemon juice (60 ml)
  • 1/3 cup granulated sugar (66 grams)
  • 3 tbsp unsalted butter, room temperature (42 grams)
  • 2 large eggs
  • 1/8 tsp salt

To Assemble

  • 1 cup mixed berries
  • Powdered sugar, for dusting

Instructions

  1. Thaw Puff Pastry: Allow the puff pastry sheet to thaw on the counter for 30 to 40 minutes or soften in the microwave by wrapping it in paper towels and microwaving 15 seconds per side until pliable but not melted.
  2. Prepare Pastry Rectangles: Cut the thawed puff pastry into 6 rectangles approximately 4.5 x 3.5 inches. Place them on a parchment or silicone-lined baking sheet.
  3. Score Pastry: Lightly score the top of each rectangle with a knife without cutting all the way through; this will create a border to press down later for holding the filling.
  4. Egg Wash and Sugar: Whisk the egg and milk together, brush over each pastry rectangle, then sprinkle coarse sugar evenly on top.
  5. Bake Puff Pastry: Bake at 400°F (or 375°F if the oven runs hot) for 12 to 15 minutes until puffed and golden. Remove and let cool completely before assembling.
  6. Make Mascarpone Frosting: Whip the cold heavy cream with powdered sugar until soft peaks form. Add optional lemon zest, mascarpone cheese, and vanilla extract, then whip again until smooth and creamy.
  7. Prepare Lemon Curd: Beat butter, sugar, and lemon zest on medium speed until fluffy and light. Add eggs one at a time fully incorporating between additions. Stir in salt and lemon juice on low speed. Transfer to a thick-bottomed saucepan and cook over medium-low heat, stirring constantly until thick and creamy, without boiling, reaching 170°F. Cool in the fridge.
  8. Assemble Pastries: Cut around the scored lines on cooled pastry tops and press down the center square. Pipe or spoon mascarpone frosting into the center. Top with a dollop of lemon curd, then add mixed berries. Dust with powdered sugar and serve.
  9. Storage Tips: Store pastries in the refrigerator for up to 2 days. Before serving, bring to room temperature to soften the pastry if hardened.

Notes

  • Mascarpone frosting can be flavored with vanilla bean seeds instead of extract or omit lemon zest if preferred.
  • Try making homemade puff pastry for a fresher taste using your favorite recipe.
  • Egg wash variations include egg plus milk, just egg, just milk, yolk with water, or just whites; all help achieve a glossy golden finish.

Find it online: http://bitezly.com/lemon-curd-and-mascarpone-puff-pastry-tarts-with-berries-recipe/