Mascarpone Lemon Tart with Fresh Blackberries.
Pâte Brisse (Ingredients are measured by weight in this recipe and others I’ve posted. You can find similar equivalents by volume by doing a simple google search.)
240g plain all-purpose flour
180g unsalted butter, frozen and diced
50g confectioner’s sugar
3-4 tbsp ice cold water
In the bowl of a food processor fitted with the blade attachment, place flour, butter and sugar and pulse until you get coarse crumbs.While continuing to pulse, pour ice water through the spout and mix until the dough comes together in a ball.Knead for 2-3 minutes and form into a ball.Wrap in plastic wrap and refrigerate for 1-2 hours.
(Alternatively, you could do this by hand. I don’t have a food processor, and I make this fairly frequently with little trouble.)
Bake the pastry dough blind, using parchment paper and pastry weights in prepared cases at 150˚C for 10-15 minutes.
Remove weights and turn temperature up to 180˚C and bake for a further 8 minutes.
Carefully remove pastry cup from moulds and let cool on a wire rack.
1 cup mascarpone
½ cup heavy cream
¼ confectioner’s sugar
1 tbsp finely grated lemon zest
1 punnet fresh mulberries
Combine all ingredients in a dry bowl and mix until the mixture becomes smooth.
Cover bowl in plastic wrap and chill in refrigerator for 1 hour.
Fill each pastry case with up to 3 tablespoons of prepared filling and top with a handful of mulberries.
Dust with icing sugar before serving.
(Recipe & photos from ilovemilkandcookies.blogspot.com)