The lemon and mascarpone tart

 

The lemon and mascarpone tart is one of the most delicious and simplest desserts to prepare at home. It features a delightful flavor that combines the slight tartness of lemon with the smoothness of mascarpone, making it an ideal choice for any special occasion or family gathering. What sets this tart apart is its ease of preparation, as it takes only five minutes to prepare and 55 minutes in the oven to perfection. The amazing taste of this tart will surely leave your guests asking for more after the first bite. There’s no doubt that this dessert will be a hit with everyone. It’s light, refreshing, and delicious, making it a fantastic addition to any table. Prepare it and serve it as a sweet treat after dinner, and it will undoubtedly be the perfect option impress your guests  moments 

Here are the ingredients I use:

1 round puff pastry sheet

350g mascarpone

150g Greek yogurt

2 eggs

100g sugar

Juice of half a lemon

Zest of 1 organic lemon

40g potato starch

A pinch of salt

Preparation Method:

1. Prepare the Tart Shell:

Preheat the oven to 180°C (350°F).

In a food processor, combine the flour, sugar, and a pinch of salt. Add the butter and blend until the mixture resembles coarse crumbs.

Add the egg yolk and blend again. Gradually add the cold water, one tablespoon at a time, until the dough starts to come together.

Knead the dough briefly on a floured surface, then wrap it in plastic wrap and refrigerate for 30 minutes.

Once chilled, roll out the dough and fit it into a tart pan. Trim the excess dough and prick the base with a fork.

Place parchment paper over the dough and fill it with baking beans or pie weights.

Bake for 15-20 minutes, then remove the paper and weights, and bake for an additional 5-10 minutes until golden. Let it cool.

2. Prepare the Filling:

In a bowl, whisk the mascarpone cheese until smooth.

In another bowl, whisk the eggs, egg yolks, and sugar until the mixture is smooth.

Add the lemon juice, zest, and vanilla extract, and mix until combined.

Gently fold the mascarpone into the egg mixture until fully incorporated.

3. Bake the Tart:

Pour the filling into the cooled tart shell.

Bake the tart at 160°C (325°F) for 25-30 minutes, or until the filling is set and lightly golden on top.

Let the tart cool completely in the pan before removing it.

4. Serve:

Once cooled, you can garnish the tart with lemon zest, whipped cream, or fr

esh berries as desired.

Slice and enjoy!