Lemon Mascarpone Cream Tart

• 10 1/2 ounces frozen puff pastry thawed, halved
• 1 egg yolk
• 1/2 teaspoon cold water
• 1 pound mascarpone cheese
• 1 pound quark
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 lemon zested, plus 1-2 tbsp juice
• 1/2 cup raspberry jam
• powdered sugar for dusting

1. 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.
2. 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.
3. 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.

pastry, egg yolk, cold water, mascarpone cheese, quark, granulated sugar, vanilla, lemon zested, raspberry jam, powdered sugar

Taken from www.yummly.com/recipe/Lemon-Mascarpone-Cream-Tart-1398636 (may not work)