Aug 11, 2016

Lemon mascarpone tart with raspberries

I can assure you, you will completely fall in love with this light summer dessert filled with sweet mascarpone cream and fresh rasberries. It has everything you need for the perfect outdoor party in the hottest time of the year. 

Ingredients for 25cm tart pan: 


- 180g flour
- pinch of salt
- 130g cold, cubed butter
- 1 egg yolk
- 2 tbsp powdered sugar


- 4 egg yolks
- 50g sugar
- zest and juice from 1/2 lemon
- 100g white chocolate
- 500g mascarpone 
- fresh raspberries for topping

1. In a large bowl, mix the flour, salt and cold butter until crumbly. Stir in the yolk and sugar, knead the dough until smooth and form into a flat disk. Cover with a plastic wrap and refrigerate for at least 60 minutes.

2. Roll out the dough thinly and press into prepared pan (remember to grease and flour the dish first). Refrigerate for another 30 minutes. 

3. Preheat the oven to 200C/400F. Take out the dough, dust it with flour, cover with parchment paper and scatter baking beans on top. Bake for 15 minutes, then remove the weights and paper and bake for another 6-10 minutes or until golden brown. Leave to cool completely. 

4. Prepare the filling. In a large bowl, mix the egg yolks with sugar and lemon. Put the bowl on top of the large pot filled with boiling water and stir vigorously until thick and creamy. Then place the dish in cold water and stir until completely cooled. 

5. In the meantime, melt the chocolate in a water bath and set aside. 

6. In another bowl, mix the mascarpone with egg yolk mixture and cooled chocolate until smooth. Transfer to the pan and decorate with fresh rasberries. Refrigerate for at least 30 minutes before serving. 


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