Crunchy on the outside with a soft, creamy, and fragrant filling, the CRUMBLY TART WITH LEMON MASCARPONE AND WHITE CHOCOLATE is the irresistible dessert you must try if you love lemon cakes filled with delicate creams and the addition of white chocolate and infinite goodness!
The crumbly tart filled with lemon mascarpone cream and white chocolate chips is an easy and quick homemade dessert to prepare, the crumbly shortcrust pastry is ready in less than ten minutes, the cream is uncooked and egg-free, the perfect recipe for a shortcrust pastry dessert that you can prepare, bake, and enjoy in under an hour!
Use delicious organic lemons, that’s the secret to giving flavor and fragrance to the dessert, the zest will go into both the shortcrust pastry and the cream, imagine how delightful
Follow me in the recipe for this amazing crumbly tart with lemon and white chocolate that will drive you crazy at the first bite, an easy dessert for the whole family!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 9-inch pan
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour (00 or 0 flour both work)
- 1 pinch salt
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 cup butter (cold from the fridge)
- 1 egg
- 1 lemon zest
- 1 1/2 cups mascarpone
- 1/3 cup sugar
- 1 lemon zest
- 3 tbsps white chocolate chips
Steps
To prepare the crumbly mascarpone and lemon tart, start with the shortcrust pastry. In a large bowl, put the flour with the pinch of salt, the cold butter cut into small cubes, and the grated lemon zest. Rub the butter and flour with your hands to get a sandy mixture.
Add the sugar and baking powder to the bowl, mix, add the egg, and quickly knead all the ingredients with your fingers to get a homogeneous shortcrust pastry in small crumbs. Don’t compact it like classic shortcrust pastry. Put it in the fridge, and in the meantime, prepare the lemon mascarpone and white chocolate cream.
In a bowl, work the mascarpone with sugar and grated lemon zest, mix everything with a spoon to get a smooth and soft cream, also add the white chocolate chips and mix again.
Take the dough, pour half of it onto the bottom of a baking pan lined with parchment paper, compact it slightly with your hands, place the lemon mascarpone cream on top, and then the remaining dough, leaving it in crumbs, the top must remain crumbly.
Bake the crumbly tart in a preheated static oven at 350°F for about 35 minutes, or in a convection oven at 340°F for the same time.
Once cooked, let the crumbly tart cool in its pan, and when serving, cover it with powdered sugar.
… Vane’s tips
The crumbly tart can be kept in the fridge for up to 5 days under a cake dome.
You can replace the lemon with orange.
Instead of mascarpone, you can use ricotta or pastry cream.
