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.
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
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