Lemon and mascarpone tart recipe
"Simon Rimmer’s cool and creamy lemon tart can be prepared ahead of time and kept in the fridge. Make it extra special with raspberry champagne sauce...."
INGREDIENTS
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1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry)
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300g/10½oz mascarpone
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300g/10½oz caster sugar
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6 lemons, juice and zest
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6 free-range eggs, plus 6 free-range egg yolks
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175g/6oz caster sugar
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150ml/5½fl oz champagne
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200g/7oz fresh raspberries
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icing sugar
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raspberries
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whipped cream
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