Entertaining Dessert Italian

Citrus mascarpone tart

Name: Citrus mascarpone tart recipe
Yield: 8
Cuisine: /italian
Ingredients: 1 3/4 cups (260g) plain flour; 125g cold unsalted butter, chopped; 1/2 cup (60g) pure icing sugar, sifted; 2 egg yolks; 2 cups (500g) mascarpone; 2 tbs milk; 1 tsp vanilla extract; 2 each navel oranges and pink grapefruits, rinds finely grated (you’ll need 1 tsp zest of each), peeled, segmented; Runny honey and slivered pistachios, to serve

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by Ellie and Sam Studd

Jul 26, 2021

For a dairy product at the top of its game, it’s got to be mascarpone, say Ellie and Sam Studd, who use the Italian cream in this winning citrus tart.

You’ll need a a 22cm loose-based fluted tart pan for this recipe.

Shortcrust pastry

1 3/4 cups (260g) plain flour
125g cold unsalted butter, chopped
1/2 cup (60g) pure icing sugar, sifted
2 egg yolks

Mascarpone filling

2 cups (500g) mascarpone
2 tbs milk
1/2 cup (60g) pure icing sugar, sifted
1 tsp vanilla extract
2 each navel oranges and pink grapefruits, rinds finely grated (you’ll need 1 tsp zest of each), peeled, segmented
Runny honey and slivered pistachios, to serve

Method

1.

For the pastry, place flour, butter and icing sugar in a food processor and whiz until it resembles fine breadcrumbs. Add the egg yolks and 1 tbs iced water, and whiz until the mixture comes together to form a dough. Place pastry onto a lightly floured surface and gently knead into a ball. Flatten into a disc, wrap in plastic wrap and chill for 1 hour.
2.

Preheat oven to 180°C/160°C fan-forced. Roll pastry out between 2 lightly floured sheets of baking paper until a 26cm circle. Lightly grease a 22cm loose-based fluted tart pan and line with pastry, trimming the excess pastry. Refrigerate for 30 minutes.
3.

Using a fork, prick the pastry base all over. Line with a sheet of baking paper and fill with baking weights or uncooked rice. Bake for 20-25 minutes, until lightly golden. Remove weights and baking paper and bake for a further 10 minutes, or until golden. Cool completely in pan.
4.

For the filling, place the mascarpone, milk, icing sugar, vanilla and orange and grapefruit zest in a bowl and mix well. Spread onto the base of the tart shell.
5.

Top with citrus segments, drizzle with honey and sprinkle with pistachio to serve.