Lemon Mascarpone Cream Tart
- 300 g ready-made puff pastry, thawed if frozen, cut in half
- 1 None egg yolk, beaten with 1/2 tsp cold water
- 500 g mascarpone
- 500 g quark
- 100 g caster sugar
- 1 tsp vanilla extract
- 1 None lemon, grated zest + 1-2 tbsp juice
- 150 g raspberry jam
- None None Icing sugar, for dusting
- Preheat oven to 400u0b0F. Line a baking sheet with parchment paper. On a floured work surface, roll out puff pastry and cut into 2 - 11 inch circles. Transfer to prepared baking sheet and let rest for 5 mins. Prick all over with a fork and brush with egg wash. Cut 1 circle into 12 wedges. Bake for 10-12 mins, until golden brown. Let cool.
- Meanwhile, beat mascarpone, quark, sugar, vanilla extract, lemon zest and lemon juice until smooth. Transfer pastry circle to a cake plate and coat with jam. Spread mascarpone mixture over top and chill for 15 mins.
- Cut out a cardboard template the same size as the pastry wedges. Cut out an egg shape in the wide end. Place over pastry wedges and dust with powdered sugar. Place on top of mascarpone.
readymade puff pastry, egg yolk, quark, caster sugar, vanilla, lemon, raspberry jam, icing sugar
Taken from recipes-plus.com/api/v2.0/recipes/31045 (may not work)