Lemon and mascarpone tart
Method
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Preheat the oven to 180C/350F/Gas 4.
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Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth.
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Beat in the eggs and egg yolks until well combined.
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Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge.
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For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.
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Blend the sauce in a blender until smooth, then pass through a sieve.
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To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).
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Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream.
Ingredients
- 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry)
For the filling
- 300g/10½oz mascarpone
- 300g/10½oz caster sugar
- 6 lemons, juice and zest
- 6 free-range eggs, plus 6 free-range egg yolks
For the raspberry champagne sauce
- 175g/6oz caster sugar
- 150ml/5½fl oz champagne
- 200g/7oz fresh raspberries
To serve
- icing sugar
- raspberries
- whipped cream
Shopping List
Lemon and mascarpone tart
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Other