Lemon Mascarpone Tart with shortbread crust and marmalade whipped cream

I love this tart. It’s like a cheesecake only thinner with great citrus flavor. I use our homemade marmalade made from our Rangpur limes, Meyer Lemons, and Mandarin orange trees although any good quality marmalade will work.

8-10 servings

Shortbread Style Dough

¼ pound unsalted butter
¾ cup powdered sugar, sifted through a sieve
1 egg yolk
1 ¼ cups all-purpose flour
1/8 teaspoon lemon zest
¼ teaspoon vanilla
ice water

11-inch tart pan

Combine all ingredients well. Add a few drops of ice water to help bind the dough, chill completely in refrigerator.

Flatten, and then press the dough into the tart pan. You want a relatively thin crust. Press the sides so they rise a little above the pan and are firm. Prick the dough generously with a fork. Line with foil, then weight it with dry beans or pie weights. Chill in the refrigerator at least 20 minutes. The dough can be made ahead at this point.

Preheat oven to 425°

Bake the crust 15 minutes in a 425° oven, remove the pie weights and foil, and bake 5-10 minutes longer until golden. The crust should be cookie-like. Cool before filling.

Lemon Mascarpone Filling

8 ounces Mascarpone
11 ounces cream cheese
2/3 cup sugar
2 teaspoon lemon zest
3 tablespoons lemon juice
3 egg yolks
2 egg whites
pinch of salt

Marmalade cream garnish

½ pint whipping cream
about 3 tablespoons marmalade, to taste

Preheat oven to 350°

Beat together the mascarpone and cream cheese. Beat in the sugar and lemon zest. Beat in the lemon juice and egg yolks.

Whip the egg whites with a pinch of salt to soft peaks. Fold into the above mixture. Pour into the pre-baked tart shell. Bake at 350° for 25-30 minutes or until set and golden.

Process the marmalade in a blender or food processor until smooth. Beat the whipping cream until thickened. Gently fold in the marmalade. Use as a topping for the tart.

NOTE: It’s easier to process more marmalade than you need for the garnish. The leftover marmalade is great on toast, as an addition to roast duck, or blended into a BBQ sauce.

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