Lemon and Mascarpone Tart with Champagne Sauce

V

This easy to make lemon and mascarpone tart is creamy, sweet and tangy!

by Simon Rimmer
Serves
8
Course
Dessert
Prep. Time
20 Mins
Cook Time
1 Hrs
  • Ingredients
  • Method

Ingredients

Method

1

Preheat the oven to 180C/350F/Gas 4.

2

Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth.

3

Beat in the eggs and egg yolks until well combined.

4

Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge.

5

For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.

6

Blend the sauce in a blender until smooth, then pass through a sieve.

7

To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).

8

Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream.

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