Thread by @lifesafeast

Friends have requested the recipe for my favorite tart.

Lemon Tart with Mascarpone Whipped Cream

This sweet, tangy, very lemony tart is best eaten chilled, perfect served plain without any topping, with lightly sweetened whipped cream on the side, or topped with this

👇

1/

whipped cream made richer with mascarpone.

You'll need My Sweet Pastry Almond Tart Crust for a 10-inch (25 cm) pie dish which you'll find on page 86 of my #IsolationBaking e-cookbook (free to download).

👇

2/

INGREDIENTS lemon filling

4 eggs
2 egg yolks
About 1 ½ cups + 2 teaspoons (275 grams) sugar
¾ cup (190 ml) fromage frais 0% fat-free, quark or thick fresh cream
1 cup (250 ml) freshly squeezed lemon juice from about 6 lemons
Finely grated zest of 3 lemons

👇

3/

INGREDIENTS mascarpone whipped cream

1 cup (250 ml) heavy whipping cream, well chilled
4.4 to 8.8 ounces (125 to 250 grams) fresh mascarpone cheese, well chilled Powdered/icing sugar to taste
Lightly toasted slivered almonds and fine lemon zest to decorate

👇

4/

Make the crust & line a lightly buttered 10” wide, 1 1/2” deep (or deeper) pie dish; chill while oven preheats. Pre-bake the crust at 375°F (190°C), 8 minutes lined with parchment & weighed down with dried beans then 8 to 10 minutes more after removing the beans and

👇

5/

parchment. Cool on a rack.

Preheat or lower the oven temperature to 300°F (150°C).

Prepare the Lemon Filling:

Beat the eggs together with the egg yolks & the sugar with a whisk or electric beater until slightly thickened.

Continue beating as you pour in the fromage

👇

6/

frais or the cream, then the lemon juice & zest, just until well blended.

It’s as simple as that (I could say easy as pie, but I won’t).

Carefully pour the filling into the pre-baked pastry crust. It will come up to the top edge of the crust. If you want to avoid

👇

7/

sloshing the filling over the top & onto the floor as you carry it to the oven, simply pour about half of the filling into the crust, place the pie dish/plate on the oven rack then carefully pour the rest of the filling into the dish.

Bake the tart 35 to 40 minutes or

👇

8/

until the center is just set (it could take longer depending on your oven).

Remove from the oven to a cooling rack and allow to cool.

Once the tart has cooled to room temperature, cover it in plastic wrap & place in the refrigerator to chill & firm.

👇

9/

Prepare the Mascarpone Whipped Cream

Beat the whipping cream in a bowl until thick; beat in powdered sugar until lightly sweetened, a tablespoon or two. Beat in half the mascarpone & continue adding until desired thickness; taste & add more powdered sugar to taste.

👇

10/

Spread or pipe the mascarpone whipped cream evenly over the top of the chilled lemon tart. Decorate with fine lemon zest and lightly toasted slivered almonds.

This tart is also delicious served without the topping or with whipped cream on the side.

👇

11/

But the topping makes a simple, easy-to-make tart look rather extraordinary and special.

Find the recipe in my e-cookbook #IsolationBaking free to download on Apple Books.