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Gluten Free Lemon Mascarpone Tart
Servings: 12 people
  • 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
Pastry Tart Base
  1. 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. 

  2. 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. 

  3. 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.

Lemon Filling
  1. 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.