Lemon Tart With Raspberries

1. 1

   Preheat oven to 400u00b0F. Combine flour, powdered sugar, almonds and 1 whole egg. Cut in butter then knead until smooth. Wrap in plastic wrap and chill for 30 mins.

2. 2

   Meanwhile, whisk yolks with sugar then add cornstarch, lemon zest and lemon juice. Bring 1 cup water to a boil, reduce to a simmer then slowly whisk in egg mixture. Transfer to a bowl and allow to cool, stirring often.

3. 3

   Roll out dough and use to line a 7 x 11 inch greased tart pan. Press into the edges, cover with parchment paper and fill with pie weights. Bake for 10 mins. Remove parchment and weights and allow to cool on a wire rack.

4. 4

   Whip egg whites until stiff then fold into egg yolk mixture along with mascarpone cheese. Transfer to tart shell, smooth and chill for at least 1 hour.

5. 5

   Puree 1/3 cup raspberries with 1 tsp powdered sugar then strain, discarding seeds. Scatter remaining raspberries over tart then drizzle with puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.