Description
Silky lemon curd tart with whipped mascarpone cream offers a luxurious dessert experience from Mediterranean culinary traditions. Delicate pastry and tangy citrus combine with creamy mascarpone, creating an elegant finale for sophisticated palates.
Ingredients
Scale
- 3 large eggs
- 1 egg yolk
- 145 grams (5.1 oz) lemon juice
- 225 grams (8 oz) unsalted butter, room temperature
- 150 grams (5.3 oz) granulated sugar
- 100 grams (3.5 oz) mascarpone, room temperature
- 100 milliliters (3.4 fl oz) heavy whipping cream, room temperature
- 0.25 teaspoons salt
- Fresh raspberries
- Fresh blackberries
- Fresh thyme
Instructions
- Prepare Lemon Curd Base: Create a gentle water bath by simmering water, then whisk together lemon juice, eggs, egg yolk, sugar, and salt in a heatproof bowl positioned above the simmering water.
- Cook Custard Mixture: Continuously stir the mixture over indirect heat, monitoring temperature until it thickens to a custard consistency and reaches 180°F, ensuring smooth incorporation of ingredients.
- Cool and Refine Lemon Curd: Remove from heat, continue whisking to cool to 135°F, then gradually blend in room temperature butter using an immersion blender to create a silky, uniform lemon curd.
- Craft Mascarpone Cream: Utilize a stand mixer with a whisk attachment to blend mascarpone and heavy whipping cream, beating until firm, voluminous peaks form.
- Assemble Tart Layers: Spread whipped mascarpone cream evenly across the prepared tart shell, then carefully pour lemon curd over the cream, ensuring a smooth, balanced distribution.
- Chill and Garnish: Refrigerate the tart for 1-2 hours to set layers and intensify flavors, then adorn with fresh raspberries, blackberries, and delicate thyme sprigs before serving.
Notes
- Maintain Consistent Heat: Use a gentle simmer to prevent egg scrambling and ensure smooth, creamy lemon curd texture.
- Whisk Continuously: Constant stirring prevents ingredient separation and promotes even heat distribution during cooking.
- Temperature Precision: Monitor curd temperature closely; 180°F indicates proper thickening without compromising egg proteins.
- Cooling Technique: Allow lemon curd to cool to 135°F before adding butter to prevent separation and maintain silky consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Steaming
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 390
- Sugar: 27 g
- Sodium: 70 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 120 mg