Lemon, Mascarpone and Ricotta Tart
I have to confess this recipe isn't my own... It comes from the wonderful, fantastic, legendary, magnificent Italian don that is Antonio Carluccio. If you hadn't already guessed, he's a bit of a hero of mine and when he made this tart on his show Two Greedy Italians, around 6 years ago, I immediately bookmarked it under my "to-make" list.
As is often the case with sweet dishes, I seldom find chance to make them and, when I do, I tend to go a bit experimental or go with something chocolate as that's what my family prefer. This dessert, however, is majestic. I finally found the perfect opportunity to make it - my dinner party at the weekend, for those of you who read regularly - and well, it was 100% worth the wait. Enjoy...
Lemon, Mascarpone and Ricotta Tart
Serves 8-10
For the pastry:
1 x 400g ready-made puff pastry
plain flour, for dusting
1 lemon, finely grated zest only
icing sugar, for dusting
For the filling:
300g ricotta cheese
200g mascarpone cheese
200g candied peel, roughly chopped
125g caster sugar
6 free-range eggs, separated
Preheat the oven to 180C/350F/Gas 4.
Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.
In a large bowl, mix the ricotta, mascarpone and candied peel with 100g of the sugar and five of the egg yolks until smooth and well combined.
Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed. Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.
Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30-40 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre. Set aside to cool for two hours, then sprinkle with lemon zest and a dusting of icing sugar then serve.
As is often the case with sweet dishes, I seldom find chance to make them and, when I do, I tend to go a bit experimental or go with something chocolate as that's what my family prefer. This dessert, however, is majestic. I finally found the perfect opportunity to make it - my dinner party at the weekend, for those of you who read regularly - and well, it was 100% worth the wait. Enjoy...
Lemon, Mascarpone and Ricotta Tart
Serves 8-10For the pastry:
1 x 400g ready-made puff pastry
plain flour, for dusting
1 lemon, finely grated zest only
icing sugar, for dusting
For the filling:
300g ricotta cheese
200g mascarpone cheese
200g candied peel, roughly chopped
125g caster sugar
6 free-range eggs, separated
Preheat the oven to 180C/350F/Gas 4.
Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.
In a large bowl, mix the ricotta, mascarpone and candied peel with 100g of the sugar and five of the egg yolks until smooth and well combined.
Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed. Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.
Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30-40 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre. Set aside to cool for two hours, then sprinkle with lemon zest and a dusting of icing sugar then serve.
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