Lemon Mascarpone Puff Pastry Tarts
Ingredients:
– 500 ml whole milk
– Zest of half a lemon
– 4 large egg yolks
– 110 g sugar
– 50 g cornstarch
– 1 tsp vanilla extract
– 50 g unsalted butter
– Mascarpone cheese 250 g
– 2 round pastry sheets
– Flour icing or powdered sugar
Lemon Mascarpone Puff Pastry Tarts
Preparation:
1. Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.
2. Combine whole milk and lemon zest in a saucepan. Heat over medium heat until the milk is hot but not boiling. Remove from the heat and soak the lemon zest in the milk for about 10 minutes, then strain and discard the zest.
3. Place the egg yolks and sugar in a mixing bowl and mix until a light and creamy mixture forms.
4. Add the cornstarch to the egg mixture and stir until well combined.
5. Slowly pour the infused milk into the egg mixture, stirring constantly to prevent curdling.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until creamy.
7. Remove the custard from the heat and stir in the vanilla extract and unsalted butter until completely melted.
8. Let the cream cool slightly, then add the mascarpone cheese until a smooth and creamy mixture forms.
9. Roll out the puff pastry on a lightly floured surface and cut out circles using a round cutter.
10. Arrange the dough in a circle on the prepared baking sheet and poke a hole in the center with a fork.
11. Place the lemon mascarpone cream in the center of each dough circle, leaving a border around the edges.
12. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and the cream is set.
13. Remove from the oven and let the tart cool on a wire rack.
14. Dust the cooled tart with icing sugar or powdered sugar before serving.
Prep time: 30 minutes |Cook time: 15-20 minutes |Total time: 45-50 minutes. Serves
: 8 tarts