Lemon Raspberry Tart

Updated at: Thu, 17 Aug 2023 12:04:22 GMT

Step 1

Start by thawing your puff pastry in the fridge overnight, or in room temperature for 15-20min. Preheat your oven to 425f.

Step 2

Unfold the puff pastry sheet and slice into 6 equal rectangles. Transfer to a parchment lined baking pan.

Step 3

Use a sharp knife to lightly score a border around the edge of the pastry, and then prick the inside with a fork. Brush the edge with an egg wash and sprinkle with sugar.

Step 4

Place the pastries in the baking pan back in the freezer for 10min, then bake it in the oven for 10-12min, or until the pastries are crispy and golden-brown. Once they come out, use the back of a spoon to press down on the inside rectangle to create a puffy boarder.

Step 5

To make your filling, cream together the mascarpone, powdered sugar, lemon juice and zest. Add cold heavy cream and whip until it’s firm. Transfer to a piping bag.

Step 6

To assemble, pipe the lemon mascarpone into the wells of the pastries. Top with raspberries and mint. These are best eaten fresh but can be stored in the fridge for up to 2 hours before the pastries lose their crispness. Enjoy!

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