Lemon And Mascarpone Tart
Indulge in the decadent flavors of lemon and raspberries in this exquisite champagne tart recipe. A velvety mascarpone filling infused with tangy lemon flavors rests in a crisp, buttery pastry shell. The champagne raspberry sauce adds a touch of elegance and sweetness, perfectly complementing the tart's rich and creamy texture. Sprinkle with icing sugar and torch for a caramelized finish, then garnish with fresh raspberries and a dollop of whipped cream for a dessert that will impress any guest.
— Constant Cookbook
Ingredients
- 1 x 25cm/10in sweet shortcrust pastry
- 300g/10½oz mascarpone
- 300g/10½oz caster sugar
- 6 lemons
- 6 free-range eggs, plus 6 free-range egg yolks
- 175g/6oz caster sugar
- 150ml/5½fl oz champagne
- 200g/7oz fresh raspberries
- icing sugar
- raspberries
- whipped cream
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth.
- Beat in the eggs and egg yolks until well combined.
- Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge.
- For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.
- Blend the sauce in a blender until smooth, then pass through a sieve.
- To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cookâs blowtorch (optional).
- Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8
Comments
No comments found.