Lemon Curd Tart with Whipped Mascarpone Cream

Lemon Curd Tart with Whipped Mascarpone Cream – A Sumptuous Summer Dessert

Treat yourself and your guests to the delightful freshness of a Lemon Curd Tart with Whipped Mascarpone Cream, perfect for any summer gathering or special occasion. This tart combines the tangy zest of lemon curd with the creamy, subtle sweetness of mascarpone cream, all encased in a crisp tart shell. Topped with fresh berries and thyme, this dessert is not only a feast for the taste buds but also a visually stunning centerpiece for your table.

Ingredients:

For the Lemon Curd:

• 145 g lemon juice
• 3 large eggs
• 1 egg yolk
• 150 g granulated sugar
• ¼ teaspoon salt
• 225 g unsalted butter, room temperature

For the Whipped Mascarpone Cream:

• 100 g mascarpone, room temperature
• 100 ml heavy whipping cream, room temperature

For the Garnish:

• Fresh raspberries
• Fresh blackberries
• Fresh thyme

Additional:

• Pre-baked tart shell (recipe not provided)

Directions:

1. Make the Lemon Curd:

• Set Up a Double Boiler: Heat a few inches of water in a saucepan over medium heat until it simmers. Place a non-metal heatproof bowl over the saucepan, ensuring it does not touch the water.
• Combine Ingredients: In the bowl, whisk together lemon juice, eggs, egg yolk, sugar, and salt.
• Cook the Curd: Continuously whisk the mixture as it gently heats from the steam below. Heat until it thickens and reaches 180°F (82°C). Remove from heat and keep whisking as it cools.
• Add Butter: Once cooled to 135°F (57°C), blend in the butter a few pieces at a time using an immersion blender until smooth and fully incorporated.

2. Make the Whipped Mascarpone Cream:

• Whip Cream: In a stand mixer fitted with the whisk attachment, combine mascarpone and heavy whipping cream. Whisk on medium-high until stiff peaks form.

3. Assemble the Tart:

• Layer the Mascarpone Cream: Spread the whipped cream evenly over the bottom of your pre-baked tart shell.
• Add Lemon Curd: Carefully pour the lemon curd over the cream, smoothing out the top.
• Chill: Refrigerate the tart for 1-2 hours to set.

4. Garnish and Serve:

• Decorate: Just before serving, garnish the tart with fresh raspberries, blackberries, and a sprinkle of fresh thyme.
• Serve Chilled: This tart is best served cold, allowing the flavors to meld beautifully.

Nutritional Information:

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 2 hours 50 minutes (including chilling)
• Calories: 320 kcal per serving
• Servings: 8

This Lemon Curd Tart with Whipped Mascarpone Cream is an exquisite blend of flavors and textures that come together to create a truly spectacular dessert. The tartness of the lemon, the richness of the mascarpone, and the sweetness of the fresh berries make this a memorable dish for any dessert table. Whether for a festive celebration or a quiet summer evening, this tart promises to delight and satisfy.

Lemon Curd Tart with Whipped Mascarpone Cream

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• Author: Dulcia
• Total Time: 2 hours 50 minutes (including chilling time)
• Yield: 8 1x

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Description

This Lemon Curd Tart with Whipped Mascarpone Cream is a delightful blend of zesty citrus and creamy richness, making it the perfect dessert for any occasion. The smooth lemon curd offers a bright, tangy flavor that contrasts beautifully with the light, airy mascarpone cream. Topped with fresh raspberries, blackberries, and a sprinkle of thyme, this tart is as visually stunning as it is delicious.

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Ingredients

Scale 1x2x3x

For the Tart Shell:
(Tart shell recipe not provided)
For the Lemon Curd:
145 g lemon juice
3 large eggs
1 egg yolk
150 g granulated sugar
¼ teaspoon salt
225 g unsalted butter, room temperature
For the Whipped Mascarpone Cream:
100 g mascarpone, room temperature
100 ml heavy whipping cream, room temperature
For the Garnish:
Fresh raspberries
Fresh blackberries
Fresh thyme

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Instructions

Make the Lemon Curd:
Heat a few inches of water in a saucepan over medium heat, bringing it to a simmer.
In a non-metal heatproof bowl, whisk together the lemon juice, eggs, egg yolk, granulated sugar, and salt using a non-metal whisk.
Place the bowl over the saucepan, ensuring the steam from the simmering water gently heats the mixture. Continuously whisk as the temperature rises and the mixture thickens.
Once the mixture reaches 180°F (82°C), remove the bowl from heat and continue whisking to help it cool down.
When the temperature lowers to 135°F (57°C), add the room temperature butter in ½-inch pieces, blending with an immersion blender until the butter is fully incorporated.
Make the Whipped Mascarpone Cream:
In the bowl of a stand mixer fitted with a whisk attachment, add the room temperature mascarpone and heavy whipping cream.
Whisk on medium-high speed until stiff peaks form. This should take only a short amount of time.
Assemble the Tart:
Spread the whipped mascarpone cream evenly over the tart shell.
Pour the lemon curd over the mascarpone cream, spreading it evenly.
Chill the tart in the refrigerator for 1-2 hours.
Before serving, garnish the tart with fresh raspberries, blackberries, and a sprinkle of fresh thyme.

• Prep Time: 30 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 320