Exquisite Mascarpone Lemon Curd Tarts with Raspberry Coulis & Lavender Honey Drizzle

Allergens

Eggs, Dairy

Ingredients

• 6 oz Mascarpone cheese 1/2 cup Granulated sugar 1/4 cup Fresh lemon juice 2 tbsp Lemon zest 2 Large eggs 3 Large egg yolks 1 1/2 cups Fresh raspberries 1/4 cup Honey 1 tsp Dried lavender flowers 1 tbsp Cornstarch 1 tbsp Cold water 1 sheet Pre
• made tart shells, blind baked

Instructions

1. In a medium saucepan, whisk together mascarpone, granulated sugar, lemon juice, and lemon zest. Add eggs and egg yolks, one at a time, whisking well after each addition. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5 7 minutes). Remove from heat and strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until chilled. In a blender or food processor, puree raspberries until smooth. Strain through a fine mesh strainer into a small saucepan. Stir in honey and bring to a simmer over medium heat. Cook until slightly thickened (about 3 5 minutes). Remove from heat and set aside to cool. In a small bowl, whisk together cornstarch and cold water. Gradually stir this mixture into the raspberry sauce, cooking over low heat until thickened. Cool completely. To assemble, fill each pre baked tart shell with chilled lemon mascarpone filling. Drizzle cooled raspberry coulis over the top, allowing it to drip down the sides of the tarts. Gently sprinkle dried lavender flowers on top and drizzle with honey for an aromatic finishing touch.

Chef’s Insight

Allow the lemon curd to cool completely before using to prevent a grainy texture.

Notes

This recipe is best enjoyed at room temperature.