For our last dinner party/foodie dinner in March (report soon to come), I wanted to make something rich and lemony. After having gone through piles of magazines, files, books and many sites/blogs, I came up with a great idea. Why not create a tart that would be made with my spiky lemon curd and topped with the most wonderful mascarpone filling? An idea and a recipe was born...
I've always loved the mascarpone filling that can be found in Tiramisù, so I decided to use it for my tart and, as my family recipe for "Lemon Curd" (see recipe) is to die for, I thought that it might be a good choice!
My instinct was correct, that "Tiramisù Mousse & Lemon Curd Tart" was incredibly delicious and the association of various recipes was perfect! The "Lemon Curd" added an acidulated edge to the tart that contrasted ever so well with the rich and creamy "Mascarpone Mousse" which was delightfully velvety, fluffy and light. Of course, the tart was calorific, but sprisingly, in no way was it sickly, all the contrary (although I would not recommend you to take too many slices, LOL). I would even say that it was refreshing!
A real scrummy and fabulous summery dessert that will make everybody go "oooohhhh", "aaaahhhh", "mmmmhhhh" as if in ecstasy...
~ Tiramisù Mousse & Lemon Curd Tart ~
Recipe by Rosa @ Rosa's Yummy Yums
1 Quantity Basic shortcrust pastry (see recipe)
1 Quantity Lemon curd (see recipe)
For the mascarpone mousse:
500g Mascarpone cheese
3 Eggs (~50g)
100g Castor sugar
1 Bio lemon, rinded
1. Roll out the shortcrust pastry and line a gresed pastry case (26cm/10 inches) with it.
2. Cut excess pastry from the edges and prick the base with a fork.
3. Place a baking paper over the pastry and fill the base with enough pastry beans to fill the case.
4. Place in the refrigerator and let it relax for 30 minutes.
5. Preheat the oven to 200° C (400° F).
6. Place the pastry in the oven and bake blind for about 20 minutes.
7. Remove the baking paper and baking beans for the final 5-10 minutes to crisp up the pastry.
8. Cool the pastry (in the pastry case) on a wire rack.
For the Mascarpone filling/"Tiramisù Mousse":
9. Seperate the egg whites from the yolks.
10. In a big bowl, place the yolks with the castor sugar.
11. Beat (with an electric mixer) until the mixture becomes creamy and is lightened in color.
12. Add the mascarpone cheese, one tablespoon at a time while continuing to beat the mixture at medium speed.
13. Once all the mascarpone has been added, add the lemon rind and beat until light and fluffy. Set aside.
14. In another bowl, beat the egg whites (with a pich of salt) until they are stiff and peaks form.
15. Add the egg whites to the mascarpone mixture and incorporate very delicately. Set aside.
16. Spread the lemon curd over the pastry base.
17. Pipe the "Tiramisù Mousse" over the lemon curd in order to cover it entirely (like on picture).
The pastry can be made ahead and kept in the fridge overnight.
The baked pastry can also be made one day ahead.
Over-beating the mascarpone can cause the cheese to separate.
Don't over-beat your egg whites, otherwise they'll start weeping (forming water droplets that eventually collect in the bottom of the bowl).
You can keep the prepared tart in the fridge 1-2 hours before serving.
Serve with strawberries (or any other seasonal berry of your choice) and a dessert wine (Sauternes or Muscat).