Lemon Mascarpone And Raspberry Tarts

1. 1

   In a small saucepan, whisk together the yolks and cornstarch, until smooth. Add the lemon juice, sugar and lemon zest, whisking well.

2. 2

   Place the saucepan over low heat and cook for 1-2 mins, stirring, or until the sugar dissolves. Add the butter, a few pieces at a time, and stir for 2-3 mins, or until all the butter is melted. Continue to cook, whisking constantly, for 5-6 mins, until the mixture comes to a boil and thickens.

3. 3

   Remove the lemon curd from the heat and transfer to a bowl. Cover the surface with plastic wrap and allow to cool (ensure the plastic touches the surface of the curd so a skin does not form).

4. 4

   Meanwhile, preheat the oven to 350u00b0F. Lightly grease twenty-four 1-inch tart pans. Using a 2-inch round cutter, cut 24 rounds from the pie crust. Line the tart pans with the pastry discs. Bake for 10-12 mins or until golden and crisp. Remove from the pans and set aside onto wire racks to cool completely.

5. 5

   Add the mascarpone to the cooled lemon curd and whisk until well combined.

6. 6

   When ready to serve, place a heaped teaspoon of lemon curd into each pastry case. Top with raspberries and dust with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.