This Gluten Free Lemon Mascarpone Tart has a special place in my heart. It was the first dessert Jesse (my husband) made for me when we started dating. The night we had this tasty dessert I actually arrived at Jesse’s to find the house empty, with a series of sticky notes that eventually led me to the tart in the fridge.
So technically I can’t claim this recipe as mine, it’s really my husband’s. It only requires 6 ingredients and goes perfectly with a scoop of ice cream or cream. I would be doing a disservice to you all if I didn’t share the recipe. So here it is!
- 1⅓ (200g) cup gluten free plain flour, sifted
- 60 g pure icing sugar
- 110 g chilled unsalted butter, chopped
- 3 eggs, plus 4 extra egg yolks (7 eggs in total)
- 250 g mascarpone
- ¾ cup caster sugar
- finely grated zest and juice of 3 lemons
Whiz the flour, icing sugar and butter in a food processor until the mixture resembles coarse breadcrumbs. Add 1 egg and whiz until mixture comes together (you may need to add a little iced water if the pastry is not coming together). Form pastry dough into a ball and wrap to refrigerate for 30 minutes.
Preheat over to 190°C and grease a 24cm loose-bottom tart pan with margarine or butter. Line the tart pan with baking paper and fill with pastry weights before baking for 10 minutes.
Roll out pastry on a floured surface until 4mm thick, then quickly lay out over tart base with pastry weights. Trim the excess and chill for another 30 minutes.
Reduce the oven to 150°C. Beat the mascarpone, caster sugar, 3 eggs and 4 egg yolks with an electric beater until just combined, then beat in the lemon zest and juice. Pour into tart shell and tart pan and bake for 50-55 minutes, or until set. Cool slightly.