Lemon Mascarpone Cream Tart with Figs and Raspberries


Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

The lemon cream filling is a nice light accent for the fruit.

Tossing the fruit in the liqueur gives the tart a pretty glaze.


  • 3 large eggs
  • 5 tablespoons freshly squeezed lemon juice
  • 6 tablespoons heavy cream
  • Pinch salt
  • 1 teaspoon chopped lemon zest
  • 3 ounces cream cheese
  • 2 ounces mascarpone
  • ¼ cup sugar
  • 1 prebaked 9-inch tart shell
  • 8 to 10 black mission figs, cut into ½-inch slices
  • 1 cup raspberries
  • ¼ cup cassis liqueur


Preheat the oven to 325 degrees.

Combine the eggs, lemon juice, cream, salt, lemon zest, cream cheese, mascarpone, and sugar in a bowl of an electric mixer. Using the whisk attachment, whisk the mixture on medium speed until smooth.

Skim any bubbles off the top of the mixture. Pour the lemon cream into the tart shell.

Bake the tart for 20 to 25 minutes, until set.

When the tart is cool, gently combine the figs and raspberries with the cassis liqueur and neatly arrange them on top of the tart.

The tart should be served the same day it is made.