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Moonacres Kitchen lemon curd mascarpone tart (chef Stephen Santucci)


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Ingredients

8 portion(s)

Pastry dough (pasta frolla)

  • 65 g raw sugar
  • 4 pieces Lemon peel, removed in 1cm strips
  • 125 g Butter, in pieces
  • 1 egg, whole
  • 1 egg yolk
  • 250 g flour, Italian 00
  • 1 pinches fine salt

Lemon curd

  • 2 pieces Lemon peel, removed in 1cm strips
  • 125 g raw sugar
  • 80 g lemon juice
  • 3 eggs
  • 50 g Butter, in pieces

Mascarpone filling

  • 250 g mascarpone - italian cheese
  • 50 g double cream
  • 2 passionfruit, seeds and juice
  • 30 g shelled pistachios, roughly chopped
  • 150 g Lemon curd, for filling, and topping
  • 6
    2h 45min
    Preparation 2h 15min
    Baking/Cooking
  • 7
    Preparation
  • 8
  • 9
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Recipe's preparation

    Pastry dough
  1. Place lemon peel and sugar into mixing bowl and mill 5 seconds/speed 10.
  2. Scrape down sides of bowl and then add butter and eggs and mix 10 sec/speed 6.
  3. Add flour and salt and pulse Turbo/2.0 sec/4-5 times. Take care not to over mix or your dough will become too breakable. Tip out and bring together into a flattened ball, then wrap in cling film and chill in fridge for 1 hour.
  4. Roll out chilled pastry between two pieces of cling film, or on a lightly floured surface, and use to line a tart tin (24 cm). Trim excess and prick base with a fork then set aside in fridge for 30 minutes. Meanwhile, preheat oven to 180°C and clean mixing bowl.
  5. Line rested pastry shell with baking paper and fill with baking beans then blind bake for 15-20 minutes (180°C) until golden. Remove baking beans and paper then bake for a further 5 minutes (180°C). Set aside to cool.
  6. Lemon curd
  7. Place lemon peel and sugar into mixing bowl and mill 5 seconds/speed 10.
  8. Scrape down sides of bowl and then add lemon juice, eggs and butter. Cook for 6 minutes/90°C/speed 4.
  9. Trasfer into a jar or container and allow to cool completely before assembling your tart. You will only need about 150g of your curd for the tart. The rest can be stored for later.
  10. Mascarpone filling
  11. Place mascarpone, double cream, 100g of the lemon curd and half the passionfriuit into the mixing bowl and combine 10 seconds/speed 3.
  12. Spoon and spread the mascarpone mixture into your pastry shell, then drizzle the top with a few teaspoons of lemon curd, remaining passionfruit and chopped pistachios. Refrigerate for 1 hour before serving.
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Tip

At Moonacres Kitchen, they make their curd in bulk.
For a large batch (which can be transferred into sterile jars for later use), follow this recipe.

Peel of 1 lemon, removed in 1cm strips
500g sugar
325g lemon juice
12 eggs
200g butter

Place lemon peel and sugar into mixing bowl and mill 10 seconds/speed 10.
Add remaining ingredients and cook 15 minutes/90°C/speed 4.

For mandarin curd, replace 310g of the lemon juice with mandarin juice. For passionfruit curd, omit the lemon zest and use 325g of passionfruit juice and seeds, then cook at the reduced temperature to 85°C.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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