Mascarpone Custard and Marmalade Tart

Creamy mascarpone custard and orange marmalade tart with a buttery almond crust and whipped cream topping for an elegant make-ahead dessert.

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This mascarpone custard and orange marmalade tart is a beautiful make-ahead dessert that looks impressive but is actually quite manageable. A buttery almond tart crust is filled with silky pastry cream that has been enriched with creamy mascarpone cheese, then layered with bright, bittersweet orange marmalade and finished with a cloud of lightly sweetened whipped cream.
The combination of flavors is what makes this tart special. The rich mascarpone custard balances the citrusy sweetness of the marmalade, while the crisp tart shell adds just the right amount of texture. It is elegant enough for a dinner party or holiday dessert table, but comforting enough to enjoy with a cup of coffee or tea.
While this tart is not difficult to make, it does require some planning because it is best prepared over two days. The good news is that the work is divided into manageable steps, so you are never spending hours in the kitchen at once. The pastry crust can be baked ahead, the custard can be prepared the following day, and the tart can be assembled and chilled before serving.
If you prefer a simpler version, you can skip making the tart pastry and use a ready-made graham cracker crust to turn this into an easy no-bake dessert. You can also customize it with different jams or preserves depending on what you have on hand.

Why You’ll Love This Tart

1. This tart is a great make-ahead dessert. In fact, it benefits from resting in the refrigerator overnight because the layers have time to set and the flavors become even better.
2. The mascarpone custard is rich and creamy without being as heavy as a traditional butter-based filling. The mascarpone adds a luxurious texture and a subtle tang that pairs beautifully with citrus.
3. The orange marmalade adds brightness and keeps the dessert from feeling overly sweet. The slight bitterness from the orange peel creates a nice contrast with the creamy filling.
4. The recipe is flexible. You can use different jams, make the crust from scratch, or simplify it with a store-bought crust depending on how much time you have.

Ingredients and Substitutions

1. Butter: Cold butter creates a tender, buttery tart crust with a delicate crumb. Make sure the butter is cold when you start so the dough does not become greasy. You can substitute with unsalted butter if you prefer more control over the salt level.
2. Powdered sugar: Powdered sugar gives the tart crust a fine texture and helps create a crisp, tender pastry. Granulated sugar can be used, but the texture will be slightly different.
3. Egg: Egg binds the dough together and adds richness. Since eggs vary in size, it is best to weigh the egg for accuracy.
4. All-purpose flour: This provides structure for the tart shell. Avoid overmixing once the flour is added because too much gluten development can make the crust tough.
5. Almond flour: Almond flour gives the crust a slightly nutty flavor and a more delicate texture. If you do not have almond flour, replace it with the same amount of all-purpose flour, though the crust will not have the same tenderness.
6. Salt: Salt enhances the buttery flavor of the pastry and balances the sweetness.
7. Whole milk: Milk forms the base of the pastry cream. Whole milk gives the richest texture, but 2% milk can work if needed.
8. Egg and egg yolk: The eggs help thicken the custard and create a smooth, creamy texture. Using extra yolk makes the filling richer.
9. Sugar: Sugar sweetens the custard while allowing the orange marmalade flavor to shine.
10. Cornstarch: Cornstarch thickens the custard and helps create a stable filling that slices cleanly.
11. Vanilla: Vanilla adds warmth and rounds out the flavors. Vanilla bean paste can also be used for a stronger vanilla flavor.
12. Mascarpone cheese: Mascarpone makes the custard creamy and luxurious while adding a slight tang. Use full-fat mascarpone for the best texture. Cream cheese can be substituted, but it will create a more tangy cheesecake-like filling.
13. Orange marmalade: Marmalade adds citrus flavor and a slight bitterness that balances the creamy custard. You can substitute with strawberry, raspberry, blueberry, apricot, lemon curd, or any thick jam you enjoy.
14. Heavy cream: Heavy cream creates the fluffy whipped topping. Make sure it is very cold before whipping for the best volume.
15. Powdered sugar and salt: These lightly sweeten and season the whipped cream. You can adjust the sweetness depending on how sweet your marmalade is.

Tips for Making a Successful Mascarpone Custard and Marmalade Tart

1. Plan ahead. This tart is best started two days before serving. The first day is for baking the tart shell, the second day is for making and assembling the filling, and the final chilling time allows everything to set properly.
2. Do not rush the pastry cream. When cooking the custard, keep the heat at medium-low and continue whisking. It may seem like nothing is happening at first, but the mixture will suddenly thicken. Increasing the heat can cause the eggs to scramble.
3. Cover the custard directly with plastic wrap. Pressing plastic wrap directly onto the surface prevents a skin from forming while the custard cools.
4. Bring mascarpone to room temperature before mixing. Cold mascarpone can become lumpy when folded into the custard. Let it soften for about an hour before combining.
5. Restore the chilled custard before adding mascarpone. After refrigeration, the pastry cream will become very thick. Fold it repeatedly with a sturdy spatula until smooth and creamy before adding the mascarpone.
6. Use thick marmalade or jam. A loose filling can make the tart difficult to slice. If your marmalade is cold and too firm, stir it well with a spoon or butter knife until it becomes spreadable.
7. Make sure the tart crust is fully baked. Because the filling is creamy, the crust needs to be properly baked and sealed to prevent it from becoming soggy.
8. Do not overwhip the cream. Stop when the whipped cream holds firm peaks. Overwhipped cream becomes grainy and can eventually turn into butter.
9. Chill before slicing. The tart needs time to set. For the cleanest slices, chill overnight if possible and use a sharp knife wiped clean between cuts.

Variations

1. Berry Mascarpone Tart: Replace the orange marmalade with raspberry, strawberry, blueberry, or blackberry jam. Berry flavors pair especially well with the creamy mascarpone filling.
2. Lemon Mascarpone Tart: Replace the marmalade with lemon curd for a brighter, more citrus-forward dessert.
3. Chocolate Mascarpone Tart: Add a thin layer of chocolate ganache between the crust and custard or swirl melted dark chocolate into the mascarpone filling.
4. No-Bake Graham Cracker Version: Skip the homemade tart pastry and use a store-bought graham cracker crust. This makes the dessert much easier and eliminates the baking step while still giving you a delicious result.
5. Nut-Free Version: Omit the almond flour and replace it with an equal amount of all-purpose flour.
6. Individual Tartlets: Divide the dough and filling into small tart pans for individual servings. These are great for parties and easier to serve.

Make Ahead Instructions

The tart shell can be baked one day ahead and stored covered at room temperature. The pastry cream can also be prepared one day ahead and refrigerated until ready to use. Once assembled, the tart should chill for at least 6 hours, but overnight is even better. This makes it an ideal dessert for entertaining because all the preparation can be completed ahead of time.

Storage and Freezing

Store leftover tart covered in the refrigerator for up to 3 days. This tart also freezes well. You can freeze the whole tart or individual slices. To serve, thaw the tart overnight in the refrigerator. Individual slices can also be thawed at room temperature for about 30 minutes before serving.

Frequently Asked Questions

1. Can I make this tart without mascarpone?
   Yes. Cream cheese can be used instead, although the flavor will be tangier and closer to a cheesecake-style filling. Full-fat Greek yogurt can also be blended with cream cheese for a lighter option, but the texture will not be exactly the same.
2. Can I use another type of jam instead of orange marmalade?
   Absolutely. This recipe works well with almost any thick jam or preserve. Raspberry, strawberry, apricot, blueberry, and blackberry are all excellent choices.
3. Can I make this tart completely no-bake?
   Yes. Use a prepared graham cracker crust and assemble the filling directly into the crust. You will still need to chill the tart so the custard sets properly.
4. Can I make the tart crust ahead of time?
   Yes. The dough can be prepared and refrigerated for up to 2 days before baking. You can also freeze the baked tart shell for longer storage.

This tart is a wonderful balance of creamy, buttery, fruity, and slightly tangy flavors. The orange marmalade provides enough brightness to cut through the richness of the mascarpone custard, making every bite feel indulgent but not overwhelming.