Lemon Tart with Mascarpone Cream

Preparation

1. Prepare the shortcrust pastry according to the recipe.
2. Place the pastry into a tart form and blind bake in a preheated oven at 170 °C for approx. 10 minutes.

3. For the lemon cream: bring the cold QimiQ Whip Pastry Cream to the boil together with the lemon juice, lemon zest, butter and sugar. Remove from the heat and allow to cool slightly.

4. Beat the eggs and whisk into the mixture over a bain-marie (warm water bath) until it is thick enough to coat the back of a spoon. Allow to cool slightly. Pour into the shortcrust shell and allow to chill for approx. 2 hours.

5. For the mascarpone cream: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
6. Add the mascarpone, cream, sugar and vanilla sugar and continue to whip until the required volume has been achieved.
7. Pipe the mascarpone cream onto the lemon cream as desired.
8. Allow to chill for approx. 4 hours.