Description
Silky mascarpone and zesty Italian lemons unite in this elegant tart, promising a delightful Mediterranean dessert experience. Creamy cheese and tangy citrus create a harmonious balance that will transport guests to sunny coastal landscapes with each delectable slice.
Ingredients
Scale
Cheese and Dairy:
- 250 grams (9 ounces) mascarpone cheese
- 250 grams (9 ounces) fresh ricotta cheese
- 125 milliliters (4 ounces) sour cream
Fruit and Sweeteners:
- ⅔ cup sugar
- 1 lemon, thinly sliced into rounds
- 1 tablespoon finely grated lemon rind
- 80 milliliters (3 fluid ounces) fresh lemon juice
- ⅓ cup castor sugar
- ⅓ cup water
Baking and Pastry Base:
- 250 grams (9 ounces) all-purpose flour
- 200 grams (7 ounces) cold butter, cubed
- 2 large eggs
- 2 large egg yolks
Instructions
- Transform cold butter and flour in a food processor into a crumbly texture by pulsing until resembling coarse breadcrumbs.
- Incorporate sour cream into the mixture, gently pulsing until the dough coheres into a loose ball.
- Form the dough into a compact disk, envelop with plastic wrap, and chill in the refrigerator for a quick 20-minute rest.
- Carefully roll out the pastry to perfectly align with a round tart tin, meticulously piercing the surface with fork punctures.
- Return the prepared pastry to the refrigerator for an additional hour-long firming period.
- Heat the oven to 200°C, positioning the rack in the middle, and prepare for blind baking by lining the pastry with doubled foil.
- Distribute sugar evenly across the foil to provide weight and prevent rising, then bake for 15 minutes.
- Remove the foil and sugar, returning the pastry to the oven for an additional 5 minutes until achieving a pale golden hue.
- Lower the oven temperature to 170°C and prepare the filling by blending ricotta and mascarpone until silky smooth.
- Introduce sugar, eggs, egg yolks, fragrant lemon rind, and tangy lemon juice, processing until thoroughly combined.
- Carefully pour the lemony mixture into the pre-baked pastry shell, ensuring even distribution.
- Bake for approximately 30 minutes, watching for a subtle center wobble indicating perfect doneness.
- Allow the tart to cool within the tin, then transfer to the refrigerator for complete setting.
- Create candied lemon garnish by caramelizing sugar and water in a frying pan until golden.
- Gently introduce lemon slices, coating them in the toffee mixture by cooking and flipping.
- Transfer the candied slices to parchment paper for cooling and crystallization.
- Unmold the chilled tart and artfully arrange the glistening candied lemon slices as a decorative topping.
Notes
- Precision chilling creates a flaky, tender pastry that melts in your mouth.
- Cold butter and quick pulses are crucial for achieving the perfect crumbly texture in the crust.
- Blind baking prevents a soggy bottom and ensures a crisp, golden pastry shell.
- Low and slow baking of the filling guarantees a silky-smooth, creamy consistency without cracking.
- Candied lemon slices add a stunning visual appeal and burst of caramelized citrus flavor.
- Refrigerating the tart allows the filling to set completely, enhancing its luxurious texture and taste.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg