Berry Tart With Lemon Curd Mascarpone

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Stef blogged this originally, but I tweaked this and I like this version slightly better. I give this a 9. I love tarts. And Lemon. And berries. Anyway, this recipe was from foodiecrush.com, but I initially pinned it on Pinterest.

 

So, essentially what I did is use my full tart crust recipe (see previous posts on tarts) and then put it in a larger tart pan. The baking time took much longer, so I might honestly do miniature tarts. Then, I used Stef’s recipe for lemon curd, which can be found here:

http://www.thevintagemixer.com/2014/02/lemon-curd/

 

Here is the list of ingredients with my changes in bold:

 

  • 1/2 cup (1 stick) unsalted butter
  • 2-3 lemons zested
  • 1/2 cup lemon juice
  • 3/4 cup sugar I did a generous 1/2 cup
  • 2 large eggs separated

 

 

Essentially you melt the butter on very low heat. Then, in a bowl you add the sugar, lemon zest, and lemon juice. You separate out the eggs, putting the whites in the sugar bowl and the yolks in the cooled-ish butter. Whisk the egg whites and sugar together, then put that back in the pot and stir it all up. Cook over medium until it reaches 170 degrees (this visibly thickens and will coat the back of the spoon, but it takes about 13 minutes). From there, you cool it off and put it in the fridge.

 

Then you combine. You put 1/2 cup of unwhipped cream into the KitchenAid, and whip it until it is almost thick. You slowly beat in 8 oz. of mascarpone cheese. Then, you fold in 1 cup of lemon curd, and that is your filling.

 

We topped with 4 types of berries and enjoyed it immensely.

 

 

This recipe originally came from the link below:

 

 

 

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