Lavender-Lemon Curd & Mascarpone Raspberry Tarts

If I tell you I don’t have a sweet tooth, will you still be my friend?

I’m not saying I’ll always turn down a slice of key lime pie or a stroll over to the dessert table at a buffet. It’s just that I prefer my cakes with crab, lemon, and dill.

When it comes to confectionery concoctions, I need there to be something else that pops up on the other end of the flavor spectrum. I want my sugary items to be tart and my sweets to be salty.

For example—if I’m going to give in to a brownie, it’s butterscotch or bust.

I can’t help but indulge in the caramel-scented, salt-speckled square because it sets off more than one alarm on my taste buds. The same goes for anything and everything peanut butter. The creamy condiment offers that addictive, idyllic medium of salty and sweet and I’m not sorry for eating it right out of the jar.

So why am I talking about peanut butter and brownies in a post about raspberry tarts? I’ll tell you why.

Lemon curd.

I believe that a colossal contrast of taste sensations is what makes an ingredient stand out as being memorably delicious, and lemon curd is at the top of that list. Known for being a “dessert spread,” this topping is typically made with citrus—giving it a tartness that could curl your toes.

I bet you’re paying attention now.

It’s buttery and silky and intense in the best possible way. Although I could happily eat lemon curd with a spoon, I decided that if I was going to make it from scratch for this recipe—it needed a touch of Fanny flair.

And if you know me, you know I have a thing for lavender.

I literally named part of my cookbook after the calming herb. Growing up with a certified energy healer for a mom meant that in our house, essential oils were as common as spice rubs.

When I’ve succumbed to stress, the sweet, floral aroma of lavender cradles me like the therapeutic arms of my mom. I incorporate it wherever I can, as its soothing flavor further enhances an already harmonious treat like lemon curd.

Since a mouthful of lemon curd (even when mellowed by lavender) can feel like a smack in the, well, mouth—I wanted to further soften the filling for these tarts. Enter one of my all-time favorite fluffy ingredients: mascarpone.

I whip this exceptionally smooth, Italian cream cheese with a quick homemade whipped cream (and then in goes the lavender-lemon curd). Good luck not eating this entire mixture before it even finds a home in tart number one.

At this point, I bet you’re thinking that this sounds like a lot of work and a lot of components made-from-scratch. Here’s my take on that. Could you pop into your local grocery shop and easily stumble upon a container of lemon curd? Yes. How about a tub of frozen whipped topping?

Also, yes. Jar of raspberry jam? Sure.

But if your shortcut is the puff pastry—then your filling better be a show-stopper.

Also, scour the stores to your heart’s content—you won’t find lemon curd infused with lavender and a whipped cream filling that incorporates rich, butterfat-heavy mascarpone. They may be slightly labor-intensive, but worth every second.

Once those elements are complete, the raspberry sauce comes together in a snap, and then it’s just assembling the goods.

And man, are they good or what?

Chef’s Tips

Boiling will cause the lemon curd to curdle, so make sure it only comes up to a gentle simmer—and don’t take your eyes off of it!

If you make the lemon-curd mascarpone mixture ahead of time, it will harden a bit in the fridge (which is a result of the sugar re-crystalizing). To bring it back to silky smooth perfection, heat it up gently on the stove over low heat or in the microwave.

If you fall in love with your homemade lemon curd (it happens to the best of us), you can also use it the following ways: swirl it into cheesecake, mix it with Greek yogurt for a fruity parfait, or dollop it on top of pancakes for a tasty, tart topping.

Step By Step Instructions with Photos:

Step 1 – Zest and Juice the Lemons, Melt the Butter and Separate the Egg

Zest and juice the lemon.

Melt the butter (keeping it warm in the saucepan), and separate the egg’s yolk from the white.

Step 2 – Make the Lavender-Lemon Curd

In a medium bowl, mix the sugar with the zest and juice of the lemons, the lavender, and the salt. Gently mix in the egg white.

Delicately whisk the egg yolk into the warm butter until combined, making sure not to scramble the eggs. Slowly pour the sugar mixture into the butter mixture.

Over low heat, whisk the butter-sugar mixture, constantly scraping the bottom and sides to make sure it doesn’t burn.

Continue whisking and slowly raising the heat until the lemon-lavender curd reaches 170° F. If you don’t have a thermometer, you’ll know it’s done when it’s thickened after about 5-6 minutes and has barely reached a simmer.

Immediately remove the curd from the heat and bring it to room temperature or refrigerate until chilled.

Step 3 – Make the Mascarpone-Cream and Mix it with the Curd

In the bowl of a stand mixer fitted with the whisk, whip the cream on high until slightly thickened.

Slowly whisk in the mascarpone, powdered sugar, and lavender-lemon curd.

Step 4 – Make the Raspberry Sauce

In a small saucepan over medium heat, mix the raspberries with 1 tablespoon of granulated sugar and the raspberry jam. The jam helps to thicken the mixture. In a pinch, you can also just use a good-quality raspberry jam instead of making the raspberry sauce from scratch.

Bring the mixture to a simmer and then reduce the heat to low. Cook, smashing the berries so they become liquidy, until thickened, about 3-5 minutes, and then bring to room temperature.

Step 5 – Bake and Fill the Puff Pastry Cups

Preheat the oven to 425° F and spray a muffin tin with non-stick cooking spray.

Divide the pastry dough into 12 equal-size squares and nestle them into the muffin cups. Pierce the bottoms of the cups with a sharp knife to aerate the dough and keep them from over-puffing.

Bake until golden brown and crispy, about 12-15 minutes, and then cool to room temperature. If some of them are too puffy in the center, pierce them again with a knife when they come out of the oven to slightly deflate.

Divide the lavender-lemon curd mascarpone filling among the tart shells and then dollop each one with a small spoonful of the raspberry sauce. If there’s extra lemon filling, drizzle it over the tarts along with the honey (if you want an added hint of sweetness).

Serve immediately or refrigerate until ready to serve.

Heavenly Lemony Harmony.

Try saying that five times fast. Or just see if you can fit five of these in your mouth at once. Go on. I believe in you.

I adore the light, airy layers of puff pastry that act as the base for these tarts, but other vehicle options include classic pie or tart crusts cut into individual pieces.

If you like to get fruity with your final course, these decadent dessert recipes have your name all over them:

Other Fancy Desserts to Try:

Lemon Raspberry Loaf
Easy Classic Apple Crumble
Homemade Strawberry Cobbler