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Lemon and mascarpone tart with lime syrup
dessert recipes | serves 12
“I‘ve been living in Italy for a year as head chef of Citrus Ristorante. Every day I use the skills and knowledge I learnt at Fifteen.
1. Grease a 24cm round fluted tart tin with removable base with the melted butter and line with baking paper. Place the flour on a clean surface and make a well in the centre. Add the diced butter and vanilla and rub it all together with your fingers until the butter softens. Sift in the icing sugar and a pinch of salt and work it all together. Reform the well, add the egg yolk and gradually combine until the pastry just comes together to form crumbs. Add a splash of water if it’s looking too dry. Compact the crumbs together and wrap them in clingfilm then place in the fridge for 40 minutes to rest.
2. Remove the pastry from the fridge and place between two layers of clingfilm big enough to cover your tin, then roll it out to 4–5mm thick. Remove the top layer of clingfilm and carefully turn the pastry into the tin. Gently push it into the corners, leaving overhanging pastry and with the clingfilm lining the surface. Fill with baking beans or rice and rest in the fridge for 2 hours before cooking. The longer it chills, the less likely it is to shrink during cooking. Preheat the oven to 190C/gas 5.
3. Replace the clingfilm with baking paper then replace the beans or rice. Bake for 15 minutes then remove the beans or rice and brush with the egg wash. Return to the oven for 5 minutes then set aside to cool. Reduce the oven temperature to 140C/gas 1.
4. Meanwhile for the filling, rub the zest into the sugar. Simmer the cream and sugar in a pan over medium heat. Crush the lemon verbena and add it to the pan to infuse for 10 minutes, then remove the leaves. Whisk the egg and yolks together and add to the pan, whisking to combine. Place the mascarpone in a bowl and slowly pour over the cream mixture, whisking constantly till smooth. Pour into the tart case and bake in the centre of the oven for 30 minutes. Check at 20 minutes, then every 5 minutes thereafter. When ready, the filling should wobble like jelly. If it begins to colour too soon, reduce oven to 130C/gas 1/2. Remove from the oven and allow to cool.
5. For the lime syrup, place the sugar in a saucepan, cover with 80ml water and bring to a boil over medium-high heat for 5 minutes. Stir in the zest and juice and return to the boil, then remove from the heat and set aside to cool.
6. Remove the tart from the tin and carefully slice using a hot, wet knife. Dust with icing sugar and serve with lime syrup and crème fraîche.
Per serving 425 cals, 29.5g fat (23.7g saturated), 5.5g protein, 34.1g carbs, 23.7g sugars
Recipe Luke Robinson, graduate 2006
Photo Jonathan Gregson
from Issue 16
ingredients• 20g butter, melted
• 165g flour, sifted
• 75g butter, diced
• Seeds from half a scraped vanilla pod
• 65g icing sugar
• 1 egg yolk
• 1 egg, beaten with a splash of milk for egg wash
• Icing sugar and crème fraîche to serve
• Grated zest of 1 lemon
• 110g caster sugar
• 250ml cream
• 1 lemon verbena sprig, about 10 leaves
• 1 egg
• 4 egg yolks
• 250g mascarpone
• 65g sugar
• Grated zest and juice of 2 limes