Lemon Tart With Raspberries

• 1 1/2 cups all-purpose flour + 3 tbsp
• 1/2 cup powdered sugar + 1 tsp
• 1/3 cup ground almonds
• 4 None eggs, 3 separated
• 1/2 cup butter, cubed
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 3 None lemons, zested and juiced
• 1/4 lb mascarpone cheese
• 1 lb raspberries

1. Preheat oven to 400u0b0F. Combine flour, powdered sugar, almonds and 1 whole egg. Cut in butter then knead until smooth. Wrap in plastic wrap and chill for 30 mins.
2. Meanwhile, whisk yolks with sugar then add cornstarch, lemon zest and lemon juice. Bring 1 cup water to a boil, reduce to a simmer then slowly whisk in egg mixture. Transfer to a bowl and allow to cool, stirring often.
3. Roll out dough and use to line a 7 x 11 inch greased tart pan. Press into the edges, cover with parchment paper and fill with pie weights. Bake for 10 mins. Remove parchment and weights and allow to cool on a wire rack.
4. Whip egg whites until stiff then fold into egg yolk mixture along with mascarpone cheese. Transfer to tart shell, smooth and chill for at least 1 hour.
5. Puree 1/3 cup raspberries with 1 tsp powdered sugar then strain, discarding seeds. Scatter remaining raspberries over tart then drizzle with puree.

powdered sugar , ground almonds, eggs, butter, sugar, cornstarch, lemons, mascarpone cheese, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/21961 (may not work)