Homemade lemon curd and mascarpone cheese, make this tart smooth, creamy and so decadent!
This tart is lemony, creamy and oh so easy to make! In my last recipe, I made lemon curd, which you can use 3/4 cup of in this recipe. This lemon mascarpone tart is great for a special occasion or even when you are craving something sweet. You can top the tart with powdered sugar or whipped cream, or nothing at all! Either way, it’s just delicious!
If you don’t have time to make my traditional Lemon Curd recipe, you can make my 5 Minute Microwave Lemon Curd instead!
How to Make Keto Lemon Mascarpone Tart
Ingredients
For the Tart Crust
2 cups super fine almond flour
1/4 cup grass-fed unsalted butter, melted
1 whole egg
1/4 cup swerve confectioners (or powdered erythritol)
1 teaspoon vanilla extract
For the Filling
3/4 cup Lemon Curd (see my recipe here)
6 ounces mascarpone cheese, at room temperature
1/4 cup swerve confectioners
2-3 tablespoons heavy cream
Preparation
To Make the Tart Crust
Preheat oven to 350F.
Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Place the dough in a 9″ non-stick tart pan and press out, going up the sides.
Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.
Bake for 15 minutes, then allow to cool at room temperature.
To Make the Filling
Add the lemon curd, mascarpone, swerve confectioners and most of the heavy cream in the bowl of a food processor. Mix until smooth and creamy. If mixture is too thick, add the remaining heavy cream.
Pour into the cooled tart crust and chill in the fridge for at least 1-2 hours or until set. Top with powdered sugar or whipped cream. Enjoy!
More Low Carb and Keto friendly lemon dessert recipes…
Lemon Bars
Lemon Meringue Cupcakes
Lemon Cupcakes
Lemon Poppy Mini Bundt Cakes
Lemon Curd
Lemon Mascarpone Tart - Keto, Low Carb, Sugar & Gluten Free
Ingredients
For the Tart Crust
- 2 cups super fine almond flour
- 1/4 cup grass-fed unsalted butter, melted
- 1 whole egg
- 1/4 cup swerve confectioners (or powdered erythritol)
- 1 teaspoon vanilla extract
For the Filling
- 3/4 cup lemon curd (see my recipe)
- 6 ounces mascarpone cheese, softened
- 1/4 cup swerve confectioners
- 2-3 tablespoons heavy cream
Preparation
To make the tart crust
- Preheat oven to 350F.
- Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
- Place the dough in a 9" non-stick tart pan and press out, going up the sides. Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.
- Bake for 15 minutes, then allow to cool at room temperature.
To make the filling
- Add the lemon curd, mascarpone, swerve confectioners and most of the heavy cream in the bowl of a food processor. Mix until smooth and creamy. If mixture is too thick, add the remaining heavy cream.
- Pour into the cooled tart crust and chill in the fridge for at least 1-2 hours or until set. Top with powdered sugar or whipped cream. Enjoy!
Where can I find mascarpone cheese 🧀 never heard of it, thanks
Where can I find mascarpone cheese ? never heard of it, thanks
Hi Ruth,
Most grocery stores sell it, I typically buy mine from Walmart because they seem to have the best price! It’s sort of like cream cheese, but milder in flavor and has a lot less carbs. I use it a lot because it doesn’t overpower the dish, and it’s great for thickening and adding creaminess!
What size tart pan did you use? Do you think a pie dish would work?
Hi Kelli,
I used a 9″ tart pan, but a pie dish should also work. When you press out the crust, don’t go all the way up the sides. Pie dishes typically have higher sides than a tart pan, so there wouldn’t be enough filling to reach the top. I hope that helps!