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
Cooked curd
Lemon Curd Mascarpone Tart
Ingredients
- 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
Instructions
- small tart tin with a removable bottom. 20 cm or 8 inch.
- If baking the base for crispness set the oven to 180 C / 350 F
- Put the biscuits, honey and melted butter into a food processor and blitz till fine.
- 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)
- Mix the mascarpone icing sugar and vanilla In a medium sized bowl until incorporated, no need to mixed too much.
- Fold in the lemon curd till well mixed
- Pour into the shell and refrigerate till firm or overnight.
- This tart will remain just a little soft.
- Mix the passionfruit with the 1 tablespoon icing sugar and serve with the tart
Notes
Easy Tart
Leftovers are always good and this tart sounds divine!
Great use of the egg yolks. I am about to make lime curd with this month’s lime haul so will give this tart a go. Great idea. And I loved the Peppa Pig cake. No way I could tackle something like that so kudos to you.
Gee that lemon curd looks good. Might have to give that a crack!
G’day! Hubby loves lemon curd Tania, so this is definitely on my list to do!
Thanks for this month’s kitchen view too!
Cheers! Joanne
Any fast way to make lemon curd is a bonus. Love the Peppa pig cake!
What a yummy dessert, tangy sweets are my favorites! Miss Pig looks very cute indeed, and I bet says tasted delicious too 🙂 xox
That lemon curd tart is actually making my mouth water as I read your post. That little pig may have been troulesom but no doubt she was well loved!
No way…this lemon curd is made in microwave? It looks so smooth and the tart must be wonderfully delicious too. Well done, Tania.
I love that Peppa Pig cake! Peppa is a bit stretchy herself so maybe it wasn’t the icing after all.
I think using the yolks for lemon curd and a tart is quite a happy ending for those eggs.
I’m all for leftovers and this tart doesn’t look like it has leftover origins at all. It looks very imperssive!
Your Peppa Pig is gorgeous. I think you did a brilliant job considering the icing gave you so much grief. And that lemon curd looks wonderful. As does your tart! How yummy and I love the pretty plate you served a slice of tart on xx
I’ve got eggs for Africa in my kitchen at the moment (the hens are working it hard), but none of my lemons are ripe yet. As soon as they ripen I’ll be making some of Celia’s great lemon curd.
Love your Peppa cake – you clever thing!
T, you are just the cleverest dessert maker in the world! So glad you liked the lemon curd, and thank you for this brilliant new way to turn it into something amazing! xx