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Lemon mascarpone tarts
Lemon mascarpone tarts
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 4 sheets filo pastry
  • 30g (1 1/2 tbsp) unsalted butter, melted
  • 3 eggs
  • 100g almond meal
  • 40.00 gm caster sugar
  • 80g (1/3 cup) caster sugar, extra
  • 1 tsp finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 1 x 250g container mascarpone
  • 125ml (1/2 cup) milk
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 190°C and lightly grease six 250ml (1-cup) muffin pans by brushing them with melted butter.
  • Cover the filo sheets gently with a clean, damp tea towel. Lightly brush one filo sheet with butter, then layer another sheet on top and brush with more butter. Cut the filo into 6 squares and gently press each square into a greased pan. Repeat this process with the remaining filo and butter, layering each square at a different angle for a beautiful finish.
  • Separate 1 egg and place the egg white in a small bowl. Mix in almond meal and 2 tablespoons of sugar until a paste forms. Spread the almond paste evenly over the pastry cases.
  • In a large bowl, vigorously whisk together egg yolk, remaining eggs, extra sugar, lemon rind, and lemon juice. Meanwhile, gently heat mascarpone and milk in a small saucepan until it just starts to boil. Gradually pour the hot mixture into the bowl with the eggs while whisking continuously.
  • Gently transfer the mixture into the pastry cases. Bake in a preheated oven for 13-15 minutes until the custard's outer rim is set. Let the tarts cool in the pans for 2 hours until they reach room temperature. Dust with icing sugar before serving.

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