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Lemon Curd Mascarpone Tart

Lemon Curd Mascarpone Tart

Use a very firm lemon curd for this recipe or it will be a bit runny. This tart can be made entirely in the refrigerator however I baked my biscuit crust for an extra crunchy toasted taste. If you don't want to bake the base add 2 extra Tablespoons of butter to the crumb base. Australian cup measurements have been used.
5 from 2 votes
Servings 6 -8


  • 150 gm plain biscuits milk arrowroot or similar
  • 20 gm honey 1 Tablespoon
  • 80 gm butter unsalted
  • 300 gm lemon curd firm
  • 250 gm mascarpone
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon powdered sugar or to taste
  • 1 whole passionfruit


  • small tart tin with a removable bottom. 20 cm or 8 inch.
  • If baking the base for crispness set the oven to 180 C / 350 F
  • Put the biscuits, honey and melted butter into a food processor and blitz till fine.
  • Push into the tart case forming a crust that is not too thick ( you will have half a cup of crumbs left over .You can spread it onto a tray and bake till golden and serve with fruit and icecream). Bake the crumb crust for 10-15 minutes or until it just starts to brown up a little. Refrigerate ( or freeze till cool and set)
  • Mix the mascarpone icing sugar and vanilla In a medium sized bowl until incorporated, no need to mixed too much.
  • Fold in the lemon curd till well mixed
  • Pour into the shell and refrigerate till firm or overnight.
  • This tart will remain just a little soft.
  • Mix the passionfruit with the 1 tablespoon icing sugar and serve with the tart


Make sure your base isn't too crumbly. if it is add a little bit more butter. 1 tablespoon at a time. You could also substitute coconut oil if you wanted