This elegant and comforting Italian crostata combines a delicate shortcrust pastry base with a velvety lemon-infused cream made with mascarpone and eggs. The tart is enriched by the smoothness of the custard filling, accented with the brightness of lemon zest, and finished with a simple dusting of powdered sugar. With its buttery crust and luscious cream, this dessert is perfect for family gatherings, holidays, or as a light yet satisfying treat to enjoy with coffee or tea.
Preparation, cook, and total times
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes
YIELD
Serves 8–10
CUISINE
Italian
A full list of ingredients
For the cream filling:
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500 ml milk
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2 eggs
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4 tbsp cornstarch (amido di mais)
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6 tbsp sugar
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80 g mascarpone or Philadelphia cream cheese
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Zest of 1 lemon
For the shortcrust pastry (pasta frolla):
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1 egg
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120 g sugar
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Zest of 1 lemon
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320 g all-purpose flour (farina 00)
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6 g baking powder
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140 g butter, cold and cubed
To decorate:
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Powdered sugar (zucchero a velo)
Step-by-step cooking directions
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Prepare the pastry dough
In a large bowl, mix flour, baking powder, and sugar. Add lemon zest. Incorporate the cold butter with your fingertips until the mixture resembles coarse crumbs. Add the egg and knead gently until the dough comes together into a smooth ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. -
Make the cream filling
In a saucepan, whisk together the eggs and sugar until pale. Add the cornstarch and mix until smooth. Slowly pour in the milk while whisking, then add the lemon zest. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat, stir in mascarpone until well incorporated, then let the cream cool completely. -
Assemble the tart
Preheat the oven to 180°C (356°F). Roll out two-thirds of the chilled dough and line a 26 cm tart pan. Prick the base with a fork. Pour the cooled cream filling over the base and smooth the top. Use the remaining dough to create strips or decorative shapes for the top, or cover completely with another layer of dough and score the surface. -
Bake
Bake in the preheated oven for 30–35 minutes, or until golden on top. Let the tart cool to room temperature, then refrigerate for at least 1 hour before serving. -
Decorate and serve
Dust the cooled tart with powdered sugar before slicing and serving.
Nutritional information
(Per slice, approx.)
Calories: 320
Fat: 16 g
Carbohydrates: 38 g
Protein: 6 g
Sugar: 18 g
Fiber: 1 g
Sodium: 120 mg
The origins and popularity of the recipe
Crostata is a quintessential Italian dessert, dating back to the Renaissance. Traditionally made with pasta frolla and fruit preserves, it has evolved to include various fillings like chocolate, ricotta, and custards. This version with mascarpone cream and lemon highlights the creamy textures and bright flavors typical of southern Italian baking. It’s popular across Italy, especially in homes where rustic charm meets elegance.
Reasons why you’ll love the recipe
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The mascarpone cream is rich yet light and refreshing.
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The lemon zest adds brightness and aroma.
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It’s simple to prepare and perfect for both everyday and festive occasions.
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The contrast between the buttery crust and soft cream is irresistible.
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It can be made ahead and served chilled.
Health benefits
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Lemons provide a dose of vitamin C and antioxidants.
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Mascarpone adds calcium and healthy fats.
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Eggs offer high-quality protein.
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The dessert uses real ingredients with no artificial additives.
Serving suggestions
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Serve chilled with fresh berries on the side.
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Pair with espresso or chamomile tea.
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Add a dollop of whipped cream or a drizzle of lemon syrup for extra indulgence.
Cooking tips
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Don’t overwork the dough—handle it just until it holds together.
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Let the custard cool completely before assembling the tart to avoid a soggy crust.
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Chill the assembled tart before slicing for clean, even portions.
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Use a microplane for the lemon zest to avoid bitterness from the white pith.
Variations to try
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Add a few tablespoons of lemon juice to the cream for extra tang.
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Use ricotta instead of mascarpone for a lighter filling.
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Top with fresh fruit before baking for a rustic look.
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Make it gluten-free by substituting the flour with a gluten-free blend.
A conclusion
This crostata alla crema with mascarpone and lemon is a celebration of traditional Italian baking with a creamy twist. It balances sweet and citrusy notes in every bite, and its smooth, velvety filling nestled in a golden crust makes it a dessert you’ll want to bake again and again. Whether you serve it at a dinner party, Sunday lunch, or a quiet afternoon coffee break, it’s guaranteed to bring smiles all around. This elegant and comforting Italian crostata combines a delicate shortcrust pastry base with a velvety lemon-infused cream made with mascarpone and eggs. The tart is enriched by the smoothness of the custard filling, accented with the brightness of lemon zest, and finished with a simple dusting of powdered sugar. With its buttery crust and luscious cream, this dessert is perfect for family gatherings, holidays, or as a light yet satisfying treat to enjoy with coffee or tea.
10 comprehensive FAQ section
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Can I make the dough in advance?
Yes, pasta frolla can be made up to 2 days in advance and kept refrigerated. -
Can I use only mascarpone or only Philadelphia?
Yes, either cheese works well. Mascarpone is richer; Philadelphia is tangier. -
Can I use lemon juice instead of zest?
You can, but zest provides more fragrance. Use juice for a sharper lemon taste. -
What’s a good substitute for cornstarch?
You can use potato starch or rice flour in equal amounts. -
Can I use other fillings?
Absolutely! Try chocolate, vanilla custard, ricotta, or even fruit preserves. -
Is it freezer-friendly?
It’s best enjoyed fresh, but you can freeze it (without powdered sugar) and thaw in the fridge. -
Can I use store-bought shortcrust pastry?
Yes, for convenience, though homemade offers better texture and flavor. -
What type of lemon should I use?
Organic, unwaxed lemons are best for zesting. -
How long does it keep?
It keeps well for 3 days in the fridge, covered. -
Can I double the recipe for a larger crowd?
Yes, just use a larger baking dish and increase the baking time slightly.