Friday, November 13, 2009

Lemon Mascarpone Tart

I had a slice of this tart at River Cafe last month and have been dreaming about it ever since. I found the recipe and made it for some friends the other night- served with a dollop of creme fraiche (or sour cream) it was every bit as delicious as I remembered, but I would recommend adding even more lemon zest if you can to make it extra lemony.

For the sweet pastry

Unsalted butter 8 oz
Egg yolks, organic 3
Plain flour 1 1/2 C
Salt 1/2 tsp
Icing sugar 1/2 C

For the filling

Lemons 6
Eggs, organic 6
Egg yolks, organic 6
Caster sugar 1 1/2 C
Mascarpone 1 1/3 C
Icing sugar 2 tbsp

For the pastry, cut the cold butter into small pieces. Separate the eggs. In a food processor, pulse-chop the flour, salt and butter to the texture of coarse breadcrumbs. Add the icing sugar and egg yolks, and pulse into a soft ball. Wrap in clingfilm and chill for one hour.

Preheat the oven to 300F. Coarsely grate the pastry into a loose-bottomed, fluted 10" tin, then press it down evenly to cover the sides and base. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes. Cool.

Reduce the oven to 275F. For the filling, grate the lemon zest, squeeze the juice, and mix together. Beat the whole eggs and extra yolks with the sugar. Add the mascarpone, stir to combine, then stir in the lemon mixture.

Pour into the tart shell and bake for an hour. Leave to cool, then sprinkle over the icing sugar. Serve with sour cream.

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