Lemon Mascarpone Tart

Happy birthday to me! This is a delicious little gem that I have made twice for my birthday (two separate birthdays mind you). It is a super tasty yet not too sweet, citrusy tart that’s perfect for tea or dessert after a heavier meal.

Ingredients

For the Crust

2 cups All Purpose Flour

1/4 tsp Salt

1/2 cup Icing Sugar

1 cup unsalter Butter (room temperature)

1 tsp Vanilla Extract

For the Filling

2 cups Mascarpone

3/4 cup Icing Sugar

Zest and Juice from 3-4 Lemons

1,5 tsp Vanilla Extract

Fresh Berries for garnish

For the Crust

Whisk together the flour and salt in a bowl. In a separate bowl mix the butter and sugar until fluffy and then add the vanilla. Then add in the flour mixture and run your hands through it until it all looks like a big bowl of breadcrumbs. Add a tbsp of cold water if it is too loose. Shape it into a big ball, wrap in plastic an place in the fridge for 30 mins.

Preheat the oven to 175 degrees celcius and grease a tart tin of about 20 cm. After the dough ball has chilled for 30 mins, roll it out and place it into the tin, pressing up the sides. Bake for 15-20 mins until light golden brown. Then remove from oven and let it cool completely in the tin.

For the Filling

Place mascarpone, sugar, lemon juice and zest and vanilla essence in a bowl and mix until smooth. Taste to check the flavour as the size and strength of the citrus fruits can make a difference. It shouldn’t be too bland. Add more lemon juice if needed.

Spread the mixture into the crust and place it in the fridge until it has set.

Garnish with fresh berries before serving