Italian Lemon Mascarpone Tart

Italian lemon mascarpone tart is creamy, tangy, lemony and delicious. Quick to put together and quicker still if you use a store bought pastry.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the butter and flour into the bowl of a food processor, then pulse until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse again until the dough just forms a ball.

Step 2

Form into a flat disk, cover with cling film and refrigerate for 20 mins.

Step 3

Roll dough out to fit a round tart pan 25cm x 2.5cm (10” x 1”) size tin, using a fork poke holes all over the pastry and then fit the pastry into the tin and chill again for 60 minutes.

Step 4

Preheat oven to 200c (390f ) bake not fan.

Step 5

Trim the excess pastry from the tin using a sharp knife.

Step 6

Line the pastry case with a double layer of foil and fill with sugar to the top of the tin – we have found sugar to be a wonderful weight for pastries as it manages to fill into the corners and creases of pans and can be reused without loosing any of its qualities. Doubling the foil helps with lifting the sugar from the case without breaking.

Step 7

Blind bake the pastry case for 15 minutes, then remove the foil and sugar. Return to the oven for another 5 minutes or until the pastry is pale golden and the bottom is dry.

Step 8

While pastry is blind baking prepare the lemon mascarpone mixture.

Step 9

Reduce the oven temperature to 170c (340f )

Step 10

place ricotta and mascarpone into a food processor and process until smooth

Step 11

add sugar, eggs and yolks, lemon rind and juice and process again

Step 12

put the tart tin on the middle oven shelf

Step 13

carefully pour the mixture into the pastry

Step 14

bake for 30 minutes or until just set

Step 15

there should be a slight wobble to the centre when you jiggle the tin

Step 16

remove from oven and allow to cool in the tin, then refrigerate still in the tart tin (mixture thickens up as it cools)

Step 17

remove from tin

Step 18

serve and enjoy!

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