Lemon and mascarpone tart
by:
Because the lemon and mascarpone mixture for this is quite liquid when it is first mixed, we completely cook the pastry case first, then turn the oven down, so that the topping can set without the pastry cooking further.
ingredients
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serves: 6-8
1/2 recipe quantity of Sweet pastry
2 egg yolks (beaten)
confectioner's sugar, to finish
For the filling:
1 1/3 cups mascarpone cheese
1/4 cup whipping cream
1/4 cup milk
6 1/3 tablespoon lemon juice
1/2 cup superfine sugar
1/2 cup egg yolks (from about 7 large eggs)
Servings Per Recipe: 6
Amount per Serving
Calories: 491
- Total Fat: 23.2 g
- Saturated Fat: 7.5 g
- Trans Fat: 0 g
- Cholesterol: 313.6 mg
- Sodium: 658.3 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 0.5 g
- Sugars: 28 g
- Protein: 15.5 g
preparation
1. Preheat the oven to 340°F. Roll out the pastry and line an 11—inch nonstick tart tin with it. Line with ovenproof plastic wrap, fill with rice or dried peas or beans and bake blind for 4 minutes. Take out the weights, remove the plastic wrap and cook for around 10 to 12 minutes, until golden — the color you want it to be at the end.
2. Take out of the oven, brush the pastry all over with the beaten egg yolks and return to the oven for another 2 minutes. This forms a skin, so that even if there are tiny holes in the pastry, the topping won't seep through and burn.
3. Turn tho oven down to 230°F. The pastry is now cooked, so all you need to do is sot the topping.
4. To make the topping, mix together the mascarpone, cream, milk, lemon juice and sugar in a bowl. Whisk the egg yolks separately, then add to the mascarpone mixture and incorporate quickly with a hand blender.
5. Spoon into the pastry and put into the oven for 20 to 25 minutes until the center is set but still the slightest bit wobbly. Leave to cool, during which time the topping will firm up.
6. Te finish, dust the top with the confectioner's sugar and caramelize it with a blowtorch. Serve at room temperature.
1
comments
Mommy_loves_to_cook
May 15, 2012