Tart: Lemon-Mascarpone Tart
Source of Recipe
Internet
List of Ingredients
Crust:
1-1/2 cups flour
1/2 cup ground toasted almonds
1/2 cup powdered sugar
1/2 teaspoon almond extract
Pinch salt
1/2 teaspoon crushed dried lavender
1 cup unsalted butter, diced
Filling:
2-1/2 cups mascarpone cheese
1 cup sugar
3 eggs
Zest of 1 lemon, finely chopped
Juice of 1 lemon
Dash vanilla
1 cup whipped cream, as accompaniment
Recipe
To prepare the crust, preheat the oven to 350°. In the bowl of a food processor, combine the flour, almonds, powdered sugar, almond extract, salt, and lavender, and process briefly to mix. With the machine running, add the butter, a few pieces at a time, through the feed tube, and process until a dough forms on top of the blades. (The dough can be prepared in advance. Roll it into a ball, wrap tightly with plastic wrap, and refrigerate for up to 4 days, or freeze for up to 6 months.) Press the dough into a well-greased 10-inch flan pan with a removable bottom. Bake just until the crust is set, about 10 minutes. Let cool completely.
Meanwhile, to prepare the filling, combine the mascarpone, sugar, and eggs in a mixing bowl, and mix well. Add the lemon zest, lemon juice, and vanilla, and mix well. Pour the filling into the prepared crust and bake 25 to 30 minutes, or until a knife inserted in the tart comes out clean. Let cool.
Serve at room temperature or chilled with whipped cream.
Serves 12
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