Berry Tart With Lemon Curd Mascarpone
Ingredients
The tart crust
-
1 ½
cups
all purpose flour
-
½
cup
almond flour
-
1
teaspoon
kosher salt
-
2
teaspoons
powdered sugar
-
½
cup
unsalted butter
-
1
each
egg yolk
-
1-2
tablespoons
cold water
The mascarpone filling
-
¾
cup
whipping cream
-
1
8 ounce container
mascarpone cheese
-
1
heaping tablespoon
powdered sugar
-
1
cup
lemon curd
-
1
pint
strawberries
-
1
pint
raspberries
-
¼
cup
strawberry preserves
-
to taste
none
mint leaves for garnish
Instructions
- Prepare the tart crust by mixing the flours, salt, and powdered sugar in a bowl, then incorporate cold butter until crumbly.
- Mix the egg yolk with water and combine with the flour mixture until it holds together.
- Press the dough into a tart pan and refrigerate for about an hour.
- Preheat the oven to 375°F and bake the tart crust for 12-15 minutes until golden brown. Let it cool completely.
- For the mascarpone filling, whip the cream until soft peaks form, then mix in the mascarpone and powdered sugar.
- Fold in the lemon curd gently until combined.
- Combine the strawberries and raspberries with warmed strawberry preserves.
- Fill the cooled tart crust with the mascarpone mixture and top with the berry mixture. Garnish with mint leaves if desired.
Nutrition Facts (estimated)
Servings
6
Calories
839
Total fat
55g
Total carbohydrates
76g
Total protein
12g
Sodium
542mg
Cholesterol
149mg
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