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Winter Citrus Mascarpone Tart
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5 from 1 vote

Winter Citrus Mascarpone Tart

Add a little sunshine to your dessert plate tonight with this spectacular and oh so easy Winter Citrus Mascarpone Tart. This recipe is a MUST for citrus season this year!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: blood orange, cara cara orange, mascarpone cheese, navel orange, oranges, Tart
Servings: 8 servings
Calories: 534kcal
Author: MaryAnn Dwyer

Ingredients

Crust

  • 1 1/2 cups Old Fashioned Rolled Oats
  • 3/4 cup whole almonds
  • 1/4 cup light brown sugar, firmly packed
  • 1/4 tsp. salt
  • 7 Tbsp. unsalted butter, melted

Filling

  • 12 oz. mascarpone cheese room temperature
  • 1/3 cup confectioners' sugar sifted
  • 1 tsp. vanilla extract
  • grated zest of one large lemon
  • 1/2 cup heavy cream

Topping

  • 2 blood oranges, peeled and sliced into 1/4-inch rounds
  • 1 large Cara Cara orange, peeled and sliced into 1/4 inch rounds
  • 1 large navel orange, peeled and sliced into 1/4 inch rounds

Instructions

  • Preheat oven to 350 degrees.

Crust

  • In a food processor, pulse the oats and the almonds until mixture resembles a fine crumble. Add the brown sugar and salt and pulse a few more times until combined. Place mixture in a bowl and add the melted butter. Mix with a fork until well combined. Press dough into a 9-inch tart pan with a removable bottom. Bake on the middle rack of oven for 20 minutes, until golden brown. Remove from oven and let cool completely, then remove from pan and place on serving platter.

Filling

  • In a medium bowl, mix mascarpone, confectioners' sugar, vanilla and lemon zest with a rubber spatula until well blended. In a small bowl, whip the heavy cream with a hand-held mixer on high speed until soft peaks form. Fold into the mascarpone mixture.
  • Spread filling on top of cooled crust to 1/2-inch from outer edge. Top filling with orange rounds. Chill for up to 3-4 hours. Serve chilled.

Notes

You will need a 9-inch tart pan with a removable bottom for this recipe.
I used almonds for the crust, but you could substitute pecans if you prefer.
I decided on a combination of orange slices for the top of this tart. You should be able to find blood oranges this month at your local market because they're in season now.

Nutrition

Calories: 534kcal | Carbohydrates: 30g | Protein: 8g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 90mg | Sodium: 93mg | Potassium: 234mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1220IU | Vitamin C: 19.1mg | Calcium: 136mg | Iron: 1.2mg