This fabulous recipe is one that has been developed after several trials. It concentrates on lemon with influences of ginger to inform the flavour, and also uses lemon zest to give those momentary experiences of pure lemon in the mouth. There are no distracting flavours and this is a recipe that I highly recommend. It is equally good as an alternative at Christmas, or to finish off a midsummer supper.
Use the rough puff pastry as illustrated on this blog: it’s much better than the packaged pastry. (If you plan to make one tart then halving the measures listed in the puff pastry recipe will suffice.) http://fannyandbrenda.com/blog/quick-puff-pastry/
Preheat the oven to 180°c
4 large eggs separated
200g caster sugar
200ml double cream
300g marscapone cheese
Juice from two lemons
Zest from two lemons
50g candied lemon peel
150g puff pastry – using our recipe!
1 tbsp of candied ginger
Flour your board and roll out the puff pastry thinly.
Get you tart case and grease. Place baking paper over it. (If you are using a pop out baking dish then ignore this instruction – I add it purely for the ease of removing the tart after it has baked and cooled!)
Now add the pastry
Cut to size and shape and add another (2nd) layer of baking paper.
Add the baking beans and place in oven for 10 minutes to blind bake the pastry
Take out and remove the baking beans and baking paper and replace in oven for ten minutes.
Remove from oven and reduce the heat to 150°c
For the lemon mix:
First cut up your candied ginger quite finely
In a large mixing bowl add the marscapone, cream, 100g of sugar,lemon juice, egg yolks, zest and combine them.
In another large mixing bowl add the egg whites and the other 100g of caster sugar and whisk together till it forms little peaks.
Add the egg whites to the first mixture and stir in.
Take the candied ginger and sprinkle it on the base of the tart
Now pour the mixture into the cooled tart case and cook for about 20-25mins. You want the top to still have a lemony colour, and once it starts to brown at the edges, you know it is cooked. The middle will be wobbly but that will set. Leave to cool.
Serve with some cream.*
(* Our cream was whipped with about 50ml of lemon juice and 50ml of limoncello. A superb combination that complements this tart awfully well!)