By Claire
Nutritional Info(100g)
- Shortcrust pastry
- Mascarpone
- Caster sugar
- Lemons
- Egg yolks
- Caster sugar
- Champagne
- Raspberries
- Icing sugar
- Raspberries
- Cream
Ingredients
- 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry)
For the filling
- 300g/10½oz mascarpone
- 300g/10½oz caster sugar
- 6 lemons, juice and zest
- 6 free-range eggs, plus 6 free-range egg yolks
For the raspberry champagne sauce
- 175g/6oz caster sugar
- 150ml/5½fl oz champagne
- 200g/7oz fresh raspberries
To serve
- icing sugar
- raspberries
- whipped cream
Method
-
Preheat the oven to 180C/350F/Gas 4.
-
Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth.
-
Beat in the eggs and egg yolks until well combined.
-
Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge.
-
For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.
-
Blend the sauce in a blender until smooth, then pass through a sieve.
-
To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).
-
Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream.
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