Discover the tart that won over my family’s heart! With its irresistible combination of crispy pastry, delightful creaminess, and unique flavor, this recipe has become a true hit at our gatherings. Get ready to fall in love with every bite of this charming dessert that delights palates and creates special moments. Come taste and be part of the love for this amazing tart!
Ingredients:
For the Cream:
- 17.6 oz (500 ml) whole milk
- Peel of half a lemon
- 4 egg yolks
- 3.5 oz (100 g) granulated sugar
- 1.4 oz (40 g) cornstarch
- 1 teaspoon vanilla extract
- 1.1 oz (30 g) unsalted butter
- 8.8 oz (250 g) mascarpone cheese
For the Tart:
- 2 sheets puff pastry
- Sugar (for sprinkling)
Instructions:
Preparing the Cream:
- In a saucepan, heat the milk with the lemon peel.
- Reserve 3.4 fl oz (100 ml) of milk and dissolve the cornstarch in it.
- In a bowl, whisk the egg yolks with the sugar until creamy.
- Add the dissolved cornstarch to the egg mixture.
- Remove the lemon peel from the hot milk and pour the egg mixture into the milk.
- Stir in the vanilla extract.
- Cook over medium heat, stirring constantly, until thickened.
- Off the heat, add the butter and stir until melted. Cover with plastic wrap and refrigerate to cool.
Preparing the Puff Pastry:
- Preheat the oven to 392°F (200°C).
- Cut the puff pastry sheets to fit a 9-inch (23 cm) diameter tart pan.
- Cut one of the puff pastry sheets into pieces and sprinkle with sugar.
- Bake until golden and crispy.
Assembling the Tart:
- Beat the mascarpone cheese with the cooled cream until smooth.
- In a removable bottom tart pan, place an uncut pastry sheet as the base.
- Spread the cream mixture over the base.
- Arrange the sugar-sprinkled pastry pieces over the cream.
- Refrigerate for at least four hours or ideally overnight to set.
- When serving, unmold, smooth the sides, and dust with powdered sugar.
