The limoncello liqueur gives the tart a refreshing flavour and, once caramelised, the perfect crunch!
Ingredients
- 1 quantity pâte sablée
- Filling
- 150g mascarpone
- juice and zest of 3 lemons
- 15ml limoncello liqueur
- 130g castor sugar
- 6 eggs
- 4 egg yolks
- 60g butter
- brown sugar, to serve
Instructions
1 Preheat the oven to 180°C.
2 Remove the pastry and line 5 x 8cm tartlet cases. Bake blind and set aside to cool. (See cook’s tip on page 61.)
3 To make the filling, whisk together the mascarpone, lemon juice, limoncello and sugar. Reduce the oven to 130°C.
4 Gently whisk the eggs and egg yolks, and add to the mascarpone mixture. Strain and add the zest. Warm the mixture over a double boiler, stirring continuously.
5 Melt the butter and slowly add it to the mixture. Cook the mixture over a double boiler until thickened.
6 Pour into the cases and bake for about 25 minutes.
7 Cool, sprinkle with brown sugar and caramelise using a blowtorch before serving.
Recipe shared by Food&Home.
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Feature Image: Food&Home
