LIMONCELLO TART

Yields6 Servings
 225 g puff pastry
 2 large eggs separated
 2 level tablespoons caster sugar plus 1 tablespoon for sprinkling
 250 g mascarpone
 3 tablespoons Limoncello liqueur
 250 g mixed fruit of your choice
1

preheat the oven to 200C/Gas 6

2

roll out the pastry and cut out a 28cm circle

3

lightly whisk the egg whites and brush a thin layer over the pastry circle

4

sprinkle with 1 tablespoon of sugar then prick all over with a fork and bake for 10-12 minutes until puffy and brown

5

leave to cool while you make the topping

6

tip the mascarpone into a bowl and gradually work in the Limoncello liqueur

7

whisk the egg yolks with the remaining caser sugar until pale, thick and creamy

8

gently fold the mascarpone mixture into the eggs until thoroughly blended

9

when the pastry base is cool spread over the creamed mascarpone taking it almost to the edges

10

decorate with the fruit and chill for a couple of hours

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