Ingredients

  • Pastry for 1 tart or 8 tartlettes
  • 175 grams flour, all-purpose
  • ¼ teaspoon salt
  • 85 grams butter, unsalted
  • 110 grams pecans
  • 25 grams sugar, caster
  • ½ egg mixed
  • Filling for 1 tart or 8 tartlettes
  • 2 large lemons juiced, zested
  • 85 grams butter, unsalted
  • 225 grams sugar, caster
  • 3 ½ eggs lightly beaten
  • 170 grams mascarpone cheese
  • 85 milliliters whipping cream
  • Sauce
  • 185 grams raspberries
  • 25 grams sugar, caster
  • 1 tablespoon lemon juice

Directions

1. Pastry: Combine flour, pecans, sugar and salt in food processor. Pulse until finely ground. Add butter and pulse until coarse meal. Add milk until dough just forms. Flatten mixture on plastic wrap and chill. May be made up to 1 day in advance.
2. Press dough onto bottoms and up sides of eight individual tart pans. Prick bottoms. Freeze shells 1 hour.
3. Preheat oven to 350*F/175*C/GM 4. Arrange shells in a shallow baking pan and bake 18 minutes, or until golden. Cool. Shells may be made 1 day ahead and kept, covered, at room temperature.
4. Filling: In saucepan combine buter, 150 grams sugar and lemon juice and heat until butter melted. Bring to a boil then remove from heqt. Whsk together whole eggs and yolks and remaining 150 grams sugar until to the ribbon. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture , stirring constantly, until thick and just beginning to boil. Sieve then stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.
5. In another bowl beat mascarpone and cream until thick and smooth. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.
6. Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.
7. Sauce: Combine all ingredients and bring to a boil. Sieve. Simmer, if necessary, to reach spoon coating consistency.
8. To serve: Sprinkle super-fine sugar evenly over each tart and caramelize with a blowtorch. Place on plate, serve with sauce.

Notes
Serving Ideas:Original recipe serves 8.


Categories
DessertsPuddings, tarts/piesFruit
Keywords
tarts/piesFruit DessertsPuddings
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