A light and creamy lemon tart made with lemon curd and mascarpone.
Keyword Lemon, Mascarpone
Servings 19-inch tart
1cupchilled unsalted buttercut into cubes
3large egg yolksbeaten to combine
1 1/4cupsLemon Curdhomemade or store-bought
Mix flour, sugar, and salt in a large bowl. Add butter; cut butter with the flour using a pastry knife, or by using your fingers, until mixture resembles coarse meal.
Add egg yolks and mix with a fork until dough begins to clump together.
Shape dough into ball; flatten into a disk.
Wrap in plastic wrap and chill for at least 30 minutes. Dough can be made up to 2 days in advance. Let soften slightly at room temperature before using.
Using a 9-inch tart pan with a collapsible bottom, press the tart dough up the sides of the pan, then evenly along the bottom. You can also roll your dough out between two pieces of parchment, then transfer to the pan, but I find it easier so take small pieces and press it into the pan. Dock the bottom with a fork.
Freeze crust until firm; about 30 minutes.
Preheat oven to 350 degrees.
Lay a piece of parchment onto of the frozen dough. Place pie weights on the parchment, or use dried beans or rice. Bake for 20 minutes. Remove pie weights.
Bake for another 20 minutes until the crust is lightly browned.
Let cool completely.
Lemon Mascarpone Filling
Whip the cream and sugar until medium-soft peaks form.
Gently whisk in the mascarpone until completely smooth.
Gently fold the lemon curd into the mascarpone and cream mixture.
Pour the lemon mascarpone filling into the cooled crust.
Chill the tart for at least 1 hour before serving.