Celebrate your inner woman with a decadent tart with lemon cream, a generous layer of whipped cream and mascarpone and fresh fruit garnish. 🙂
Chef’s work, of course. The disaster of me just wrote the recipe. 😛
Shortcut pastry: 200g flour, 100g butter, 1 egg yolk, 30g sugar, a pinch of salt and 1 tablespoon water. All mixed, then spread a round sheet, which will fill a large round tart pan. Put in the fridge to cool, then bake in a preheated oven at a medium temperature for about 20-25 minutes. Make sure it doesn’t burn! 🙂
Lemon cream: 110 ml squeezed lemon juice, 110 g sugar, 7 eggs (5 yolks and 2 whole), 60 g butter. Put the juice, sugar and eggs in a bowl and gently beat with a whisk in a bain-marie until the cream thickens. Add the butter to the warm cream, mix to homogenize and leave to cool. Pass through a sieve and put into the cold tart shell.
Mascarpone glaze: 400ml of liquid, whipped cream is mixed with 250g of mascarpone (one box) and possibly some sugar if you want it sweeter, plus a vanilla pod or 1 teaspoon of vanilla extract, depending on what you have. Pour over the cold lemon cream with a piping bag or what have you.
The decoration is made of fresh berries.
You will get 8-10 slices of tart, eaten the next day, after it rested in the fridge. 🙂 With a black coffee. 😀
(Pinkprincesssmalldisaster, but you really don’t have mercy? 😛 )
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