Ethereal Lemon Mousse Tarts

Allergens

Dairy, Eggs, Nuts (Almond)

Ingredients

• 1 cup almond flour
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted
• 4 large eggs, separated
• Zest and juice of 2 lemons
• 1/2 cup granulated sugar
• 8 ounces mascarpone cheese
• 1/2 cup heavy cream
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, mix almond flour and 3 tablespoons granulated sugar. Add melted butter and stir until well combined. Press mixture into the bottom and slightly up the sides of 4 tart pans with removable bottoms. Bake for 10 12 minutes or until golden brown. Allow to cool completely.
2. In a medium saucepan, whisk together egg yolks, lemon zest, and 1/2 cup granulated sugar. Add lemon juice and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 5 7 minutes. Remove from heat and strain through a fine mesh sieve into a bowl. Allow to cool completely.
3. In a large bowl, beat mascarpone cheese with an electric mixer on medium speed until creamy. Gradually add in heavy cream and continue beating until soft peaks form. Gently fold in cooled lemon curd.
4. In a separate clean bowl, using clean beaters, whip egg whites to stiff peaks. Fold egg whites into mascarpone mixture gently but thoroughly. Spoon the mousse into the cooled tart shells and smooth the top. Refrigerate for at least 2 hours or until set.
5. When ready to serve, dust with powdered sugar if desired.

Chef’s Insight

Use organic lemons for the freshest flavor.

Notes

For an extra touch, serve with a glass of sparkling lemonade or a citrus-infused cocktail.