Lemon Tart with Mascarpone Cream

Gateaux and Cakes
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Ingredients for 1 Tart form, 22 cm Ø
  • 1 package Fresh sweet shortcrust pastry
  • For the lemon cream
  • 250 g QimiQ Whip, chilled
  • 160 ml Lemon juice
  • 1 Lemon(s), finely grated zest
  • 200 g Butter
  • 120 g Sugar
  • 3 Egg(s)
  • For the mascarpone cream
  • 250 g QimiQ Whip, chilled
  • 150 g Mascarpone
  • 100 ml Whipping cream 36 % fat
  • 100 g Sugar
  • 1 package Vanilla sugar
  • 2 tbsp Amaretto
Method
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 340 °F for approx. 10 minutes.
3.
For the lemon cream: bring the QimiQ Classic to a 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 thickens enough to coat the back of a spoon. 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 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.