Hillary’s Fruit Tart With Lemon Curd Mascarpone Crème Recipe

Instructions

Shortcut pastry

1. Preheat oven to 200°C
2. Sift flour in a bowl and add salt
3. Rub the butter into the flour until the mixture resembles fine breadcrumbs
4. Add sugar & mix egg yolk, water & lemon juice into dry ingredients to make a stiff dough
5. Knead the dough well to combine
6. Wrap the dough in cling film & chill in refrigerator for about 1hour
7. Place the dough onto a lightly floured surface and roll out to a thickness of 4mm
8. Fit the dough in a 26cm removable fluted tart pan
9. Gently lift edges off. Prick base with a fork several times & place in refrigerator for 30 minutes
10. Line base of dough with baking paper & bake for 5-10 minutes or until golden brown
11. Remove from oven & set aside to cool, before removing pastry from pan

Lemon curd mascarpone

1. Combine all ingredients in a saucepan & whisk together over medium heat
2. Stir constantly until the mixture begins to thicken
3. Pour mixture through a sieve into bowl
4. Cover the surface with cling wrap & leave to cool
5. Refrigerate to cool completely
6. Whisk the cream until firm peaks
7. Beat in the softened mascarpone cheese & icing sugar
8. Fold into the lemon curd

Assembly

1. Remove pastry from the fluted tart pan & place on serving tray
2. Transfer mascarpone cream into a piping bag & fill the pastry case
3. Arrange the fruits over the mascarpone starting from outside moving to the centre