Easy & Quick Swiss Lemony Easter Tart

What's Special
A refreshing, lemony, and rather light tart based on mascarpone and quark. Great to serve at Easter and springtime or anytime else.

This mascarpone and quark-based lemony Easter Tart is one of the simplest but super delicious cakes you can make.

This dessert is not the same as a traditional swiss easter rice tart, but more like a lighter and creamier version of it.

You’ve been invited over Easter or you have guests and don’t know what to bring or serve for Easter celebration? If yes, then look no further than this! Prepared in less than 10 minutes, this rather light easter cake is super easy to make and great to enjoy together with friends and family. Perfect for every Easter table, a matching ending to any easter dinner or at any time of the year as well.

Swiss Lemony Easter Tart Recipe – Table of contents

easter tart

Why you should try this lemony Easter tart

One of the best things about this lemony Easter tart recipe is its bright and refreshing flavor. The slight tartness of the lemon curd filling is balanced with a sweet and buttery crust, creating a perfect harmony of flavors.

The lemony filling also adds a lightness to the dessert that makes it a great choice for spring and Easter. This Easter cake is relatively easy to make, even for beginner bakers. The result is a beautiful and impressive dessert that surely impresses your friends and family.

Ingredients you need for my easy delicious Easter Tart

easter tart ingredients

For this delicious Easter cake, you need the ingredients in the image above and described below.

  • Pastry Base
    For my Easter Tart, I’m using regular puff pastry. You can use a round or rectangular sheet depending on the kind of tart you want to make. The Puff Pastry gives this Tart a more light and fluffy base, but you can also use shortcrust pastry or another kind of crumbly dough here.
  • Lemon Curd Filling
    The Filling of this Easter Tart is an easy and quick mix of ground almonds, vanilla sugar, cream quark, eggs, lemon zest, cream, mascarpone and sugar. Instead of only using the egg yolk, you can use the whole eggs for this recipe.

    Regarding the cream, I take 25% (half cream) which is a bit lighter. But you can take full cream here as well. If you like an orangy tart, you can also use orange peel instead.

    To get a more rich and creamier filling, we’re using mascarpone here, which has a higher fat content compared to cream cheese. Also, if you prefer a more vanilla-like tart, you can use some vanilla extract instead of vanilla sugar.

How to make this quick Easter Cake – Step by Step

With the following Step by Step Guide, you’ll learn how to make this easy Swiss dessert. This Easter Dessert is super easy and quick to make, which makes it a perfect dessert to bring with on the next Easter Table, as a Christmas dessert or for any other occasion.

If you would rather watch the recipe instead of reading it, you can jump to my Video Recipe below.

Step 1: Preparing the Lemon Curd Filling

In a large bowl, add together the peeled ground almonds, sugar, eggs, vanilla sugar, cornstarch, cream quark, half cream, mascarpone and lemon zest. Mix well together with a whisk to an even filling until there are no more lumps.

Step 2: Preparing the Pastry Base

Put a round or rectangular sheet of puff pastry, together with a sheet of parchment paper, in a tart pan or other baking sheet of a matching size. Remove the excess baking paper and with a fork, prick the bottom of the pastry several times.

If you like, you can also use another type of pastry like shortcrust pastry here. With these types of pastry bases, the blind baking technique might be needed.

Fill in the lemon curd filling, just as much as you have around 1cm left to the top of the tart pan. This is because the filling will swell up during baking and therefore won’t run over the edge.

Step 3: Baking the Easter Tart

Now, the Tart is already ready for baking. Preheat the oven to 200° Celsius / 392° Fahrenheit. Bake the tart in the preheated oven for about 40-45 minutes or until the pastry base is firm enough. The filling will swell up quite a lot while baking, but don’t be worried, this is normal.

You can carefully lift the tart to test if the base is firm enough. To test if the filling is ready, prick the filling with a wooden pick or a knife. If nothing is sticking to the pick or knife, the filling is ready as well.

Take the tart out of the oven and keep it at room temperature to completely cool down on a cooling rack. Finally, dust the Easter Tart with some powdered sugar for decoration and you’re ready to appreciate this wonderfully light Dessert as a perfect ending to any easter dinner.


Watch how to make this Swiss Easter Dessert – Video Recipe

Frequently Asked Questions for Tarts

Which type of pastry is used mainly in Tarts?

A Tart is mainly made with a shortcrust pastry and has an open top, not covered with pastry. Tarts are mostly sweet or savoury and often consist fruit-, egg, cream or custard-based filling. You can also use another type of pastries like puff pastry like in this recipe, to get a light and fluffy tart.

Is Tart a cake or a pie?

Tarts are made with various fillings over a pastry base, not covered with pastry on top. A pie, however, is a baked or fried dish containing mostly savoury fillings and which are mainly covered with a layer of pastry.

Some other Desserts you might like

5 from 1 vote

Easter Tart

A fresh, lemony and rather light tart based on mascarpone and quark. Great to serve at easter time or at anytime else.
Servings 12 slices
Prep Time 10 minutes
Cook Time 40 minutes
Setting time 30 minutes
Total Time 1 hour 20 minutes




  • Mix all ingredients (except the powdered sugar) in a bowl with a whisk until there are no more lumps.
    250 grams Mascarpone, 150 grams cream curd / cream quark, 1 dl cream / half cream, 50 grams ground peeled almonds, 2 eggs, 80 grams sugar, 8-12 grams vanilla sugar, 1 zest of one lemon, 1 tbsp cornstarch
  • Put the puff pastry together with a baking sheet into the tart pan. Cut the excess baking paper if needed.
    1 round sheet of puff pastry
  • Prick the base of the pastry all over with a fork.
  • Pour the filling on top of the pastry base.
    HINT: Just use as much of the filling so that the puff pastry is about 1cm higher on the sides than the filling. This is because the filling will swell up during baking and therefore won't run over the edge.
  • Bake in the lowest part of the preheated oven at 200° Celisius / 392° Fahrenheit for about 40-45 minutes or until the pastry base is firm enough. You can carefully test with a cake shovel if the base is firm enough. For the filling you can prick the filling with a knife or toothpick, if there is nothing sticking on, the filling is ready aswell.
    easter tart baking
  • Take the tart out of the oven and put it carefully together with the baking sheet on a cooling grid. Let the cake cool down completely.
  • You can now dust the tart with powdered sugar as a decoration.
    2 tbsp powdered sugar
  • Enjoy your fresh & sweet easter tart!
    lemony easter cake
Calories: 164kcal
dish: Dessert, Nachspeise
Cuisine: Amerikanisch, European, Swiss
Keyword: Easter Cake, Easter Tart, Osterkuchen


Serving: 50g | Calories: 164kcal | Carbohydrates: 15g | Protein: 6g | Fat: 9.3g | Saturated Fat: 3.4g | Cholesterol: 44mg | Sodium: 58mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 11g | Calcium: 79mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @flavorthoughts on Instagram and hashtag it #flavorthoughts.

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