Description
Silky lemon curd tart brings Mediterranean sunshine to your dessert table with its zesty elegance. Rich mascarpone cream crowns this delicate pastry, promising a luxurious finale that delights sophisticated palates.
Ingredients
Scale
Main Ingredients:
Lemon and Eggs:
- 145 grams (5.1 ounces) lemon juice
- 3 large eggs
- 1 egg yolk
Butter and Sugar:
- 225 grams (8 ounces) unsalted butter, room temperature
- 150 grams (5.3 ounces) granulated sugar
Additional Ingredients:
Cream Components:
- 100 grams (3.5 ounces) mascarpone, room temperature
- 100 milliliters (3.4 fluid ounces) heavy whipping cream, room temperature
Seasoning:
- 0.25 teaspoons salt
Garnish:
- Fresh raspberries
- Fresh blackberries
- Fresh thyme
Instructions
- Create a water bath by gently simmering water in a saucepan, ensuring the heat remains consistent and moderate.
- Combine lemon juice, eggs, egg yolk, granulated sugar, and salt in a heatproof glass or ceramic bowl, whisking thoroughly to integrate all components.
- Position the mixture bowl above the simmering water, allowing indirect heat to gradually warm the ingredients while continuously stirring with a non-metal whisk.
- Monitor the temperature carefully, whisking consistently until the mixture transforms and thickens to a custard-like consistency, reaching approximately 180°F.
- Remove the bowl from heat and continue whisking to facilitate cooling, allowing the temperature to decrease to around 135°F.
- Incorporate room temperature butter in small increments, using an immersion blender to create a smooth, homogeneous lemon curd.
- In a stand mixer, blend mascarpone and heavy whipping cream using the whisk attachment, beating until the mixture develops firm, voluminous peaks.
- Spread the whipped mascarpone cream evenly across the prepared tart shell, creating a uniform base layer.
- Carefully pour the lemon curd over the mascarpone cream, ensuring an even distribution and smooth surface.
- Refrigerate the tart for 1-2 hours to allow the layers to set and flavors to meld.
- Before serving, garnish with fresh raspberries, blackberries, and delicate sprigs of fresh thyme to enhance visual appeal and add subtle herbal notes.
Notes
- Prepare a water bath carefully to ensure gentle, even heating for the lemon curd without direct flame contact.
- Use a non-metal whisk and bowl to prevent potential chemical reactions that could alter the curd’s flavor and texture.
- Watch the temperature closely when cooking the curd, as overheating can cause the eggs to scramble and ruin the smooth consistency.
- Incorporate butter at the right temperature to create a silky, emulsified lemon curd with a glossy finish.
- Whip mascarpone cream quickly to avoid overbeating, which can cause the mixture to become grainy or separate.
- Chill the tart thoroughly to set the layers and enhance the flavor melding between the tangy lemon curd and creamy mascarpone.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Steaming
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 507
- Sugar: 35 g
- Sodium: 66 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 134 mg