Lemon and mascarpone tart

1. 1

   Preheat the oven to 180C/350F/Gas 4.

2. 2

   Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth.

3. 3

   Beat in the eggs and egg yolks until well combined.

4. 4

   Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge.

5. 5

   For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.

6. 6

   Blend the sauce in a blender until smooth, then pass through a sieve.

7. 7

   To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).

8. 8

   Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.