Indulge in Bliss: Lemon Mascarpone Easter Tart Recipe
Experience the delightful Lemon Mascarpone Easter Tart, a creamy, citrusy dessert perfect for spring celebrations.
Equipment
- food processor
- tart tin
- Saucepan
Ingredients
For the Pastry
- 200 g Plain (All-Purpose) Flour Provides structure for the tart pastry; no substitutions unless making gluten-free.
- 100 g Cold Butter (cubed) Essential for a flaky pastry texture; opt for unsalted for better taste control.
- 100 g Sour Cream Adds richness and moisture to the pastry; substitute with Greek yogurt if desired.
For the Filling
- 250 g Fresh Ricotta Cheese Contributes creaminess to the filling; cottage cheese can work in a pinch.
- 250 g Mascarpone Cheese Adds rich flavor and luxurious creaminess; no substitutes recommended for this Lemon Mascarpone Easter Tart.
- 150 g Sugar Sweetens the filling; consider a suitable sugar alternative, but texture may vary.
- 2 Whole Eggs Act as a binding agent; substitute with flax eggs for a vegan option.
- 2 Large Egg Yolks Enrich the filling; no substitutions recommended.
- 1 tbsp Finely Grated Lemon Rind Offers aromatic zest; use lime rind for a different citrus flavor.
- 100 ml Fresh Lemon Juice Balances sweetness with tartness; lime juice can be an effective substitute.
Optional Garnish
- 1 Lemon (thinly sliced) Enhances presentation and flavor when candied; optional for garnish.
- 50 g Castor Sugar Used for candying lemon slices; regular sugar may substitute but requires more cook time.
- 50 ml Water Essential in the candied lemon process.
Instructions
Pastry Preparation
- In a food processor, blend cold butter and flour until the mixture resembles coarse breadcrumbs. Add sour cream and blend until a ball forms. Chill the dough for 20 minutes.
- Shape the chilled dough into a disk and roll it out to fit a 25 cm tart tin. Chill for an additional hour to ensure it holds its shape.
- Preheat your oven to 200°C (390°F). Line the pastry with foil, fill with sugar, and blind bake for 15 minutes. Remove the foil and bake for an additional 5 minutes until golden brown.
Filling and Baking
- Blend the ricotta and mascarpone until smooth, then mix in sugar, whole eggs, yolks, lemon rind, and juice until fluffy and well-combined.
- Reduce the oven temperature to 170°C (340°F). Pour the filling into the baked pastry and bake for 30 minutes, allowing a slight wobble in the center for the perfect texture. Cool before refrigerating to let it set.
Optional Garnish Preparation
- In a saucepan, cook water and castor sugar until golden, then add lemon slices until coated; allow to cool for sweet, decorative topping.
- Once cooled, carefully remove the tart from the tin. If you made candied lemons, layer them on top for a beautiful and flavorful garnish, then serve chilled.
Notes
Optional: Garnish with a dollop of whipped cream or fresh berries for an extra touch. Chill the dough to prevent shrinking, watch bake times to avoid drying, and use fresh ingredients for the best flavor.