This totally delicious Lemon Curd Mascarpone Tart came about when I had a few egg yolks left over from a cake. It’s made with thick creamy Mascarpone and lemon Curd. This Lemon Curd is from a recipe I shared a while ago made in the Microwave. It really is a game changer in the Lemon Curd stakes. I love it and anytime I have leftover egg yolks or eggs I make it. Here’s the recipe. You will need the recipe to make this Tart so just click through and print it off.
I made and chilled it overnight so it was nice and super thickened and then I folded whipped mascarpone through it. OMG. this is a totally mind blowing dessert all by itself.
I love making pastry but not everyone has the time or inclination so I tried to think of a way to make an irresistible Tart without making pastry (only for you). It’s made with a crushed biscuit base a bit like a cheesecake. I like to bake my crust in the oven just a bit to make it nice and crunchy although that’s optional.
Here’s the curd recipe again
You can make it with whole eggs too. Try this recipe here for the whole egg version
- 150 gm plain biscuits milk arrowroot or similar
- 20 gm honey 1 Tablespoon
- 80 gm butter unsalted
- 300 gm lemon curd firm
- 250 gm mascarpone
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sugar or to taste
- 1 whole passionfruit
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