Printer friendly version
-
Lime and mascarpone tart
- Prep time:
- 10 mins, plus chilling
- Cook time:
- 20 mins
- Serves:
- 6
Matt Tebbutt serves fresh strawberries infused with vanilla, orange and mint alongside this creamy citrus pudding
Ingredients
- 8 egg yolks
- 100ml lime juice, (3 approx)
- 250g caster sugar
- 200g unsalted Butter, cubed
- 150 g Mascarpone, plus extra for serving
- 1 pastry tart case
For the strawberries
- 200ml dessert wine
- 1 vanilla pod
- 2 tbsp caster sugar
- 1/2 Orange, zest only
- 1/2 bunch Mint, roughly shredded
- 300g Strawberries
Method
1. Mix the egg yolks, lime juice and sugar in a bowl over a pan of simmering water, heat gently until the sugar is dissolved. Whisk in the cubed butter until fully incorporated. Remove from the heat, leave to cool then chill in the fridge for an hour.2. For the strawberries: place the wine, vanilla, sugar and orange zest in a pan, heat gently until the sugar is dissolved then increase the heat slightly and bring to the boil. Remove from the heat, add the mint and leave to infuse and cool for 15 minutes. Add the strawberries, cover with cling film and leave at room temperature to macerate.
4. Fold the mascarpone through the lime mixture and fill the tart shell. Serve each slice with and an extra dollop of mascarpone and the strawberries.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register