Lemon Curd Mascarpone Tart
Use a very firm lemon curd for this recipe or it will be a bit runny. This tart can be made entirely in the refrigerator however I baked my biscuit crust for an extra crunchy toasted taste. If you don't want to bake the base add 2 extra Tablespoons of butter to the crumb base. Australian cup measurements have been used.
My Kitchen Stories:
Serves: 6-8
  • 150 gm plain biscuits- milk arrowroot or similar
  • 20 gm honey (1 Tablespoon)
  • 80 gm butter, unsalted
  • 300 gm firm lemon curd (1 cup)
  • 250 gm mascarpone
  • ½ teaspoon vanilla extract
  • 1 Tablespoon of powdered sugar ( or to taste)
  • 1x passionfruit
  1. small tart tin with a removable bottom. 20 cm or 8 inch.
  2. If baking the base for crispness set the oven to 180 C / 350 F
  3. Put the biscuits, honey and melted butter into a food processor and blitz till fine.
  4. Push into the tart case forming a crust that is not too thick ( you will have half a cup of crumbs left over .You can spread it onto a tray and bake till golden and serve with fruit and icecream). Bake the crumb crust for 10-15 minutes or until it just starts to brown up a little. Refrigerate ( or freeze till cool and set)
  5. Mix the mascarpone icing sugar and vanilla In a medium sized bowl until incorporated, no need to mixed too much.
  6. Fold in the lemon curd till well mixed
  7. Pour into the shell and refrigerate till firm or overnight.
  8. This tart will remain just a little soft.
  9. Mix the passionfruit with the 1 tablespoon icing sugar and serve with the tart
Make sure your base isn't too crumbly. if it is add a little bit more butter. 1 tablespoon at a time. You could also substitute coconut oil if you wanted
Recipe by My Kitchen Stories at http://www.mykitchenstories.com.au/2014/05/lemon-curd-mascarpone-tart/