Lemon Curd Tart with Whipped Mascarpone Cream
Serves 1660 mins prep25 mins cook
If you’re in search of sunshine on a plate, stop scrolling. My Lemon Curd Tart with Whipped Mascarpone Cream is a perfect blend of bright citrus, extra creamy fresh cheese, and a sweet, short pastry crust. This, my friends, is an exemplary springtime dessert.
0 servings
What you need
Instructions
Lemon Curd 16 In a saucepan, heat a few inches of water on medium and bring to a simmer 3 With a non-metal whisk, whisk together all ingredients other than the butter in a non-metal heatproof bowl, and place on top of the saucepan allowing the hot steam of the water to slowly heat the mixture 4 Take care to continuously mix while the temperature raises and the mixture thickens 5 Remove bowl from heat once a thermometer reads 180 degrees Fahrenheit 6 Continue whisking mixture continuously in order to help it cool down 14 Once the temperature has lowered to 135 degrees, add 1/2 inch pieces of butter to the mixture 8 Using an immersion blender, continue to blend until butter is fully incorporated Whipped Mascarpone 11 Add mascarpone and whipping cream to kitchen aid bowl fitted with a whisk attachment 13 Whisk until stiff peaks form - this should not take long! Assembly 18 Add mascarpone filling to the tart shell and then follow topping with lemon curd. Allow tart to chill for 1-2 hours before garnishing with fruit and thyme before serving.View original recipe