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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 18 Katie and Nikki: Deconstructed Lemon Tart


Watch MKR on TV2 and TVNZ OnDemand

Prep: 30 mins (+5 hours freezing)

Cook: 35 mins

Serves: 6

 

Ingredients

  • 330g (1½ cups) caster sugar
  • 500g mascarpone
  • 80ml (1/3 cup) lemon juice
  • Fresh raspberries and micro mint, to serve

 

Lemon Curd

  • 4 egg yolks
  • 75g (1/3 cup) caster sugar
  • ½ lemon, zested
  • 80ml (1/3 cup) lemon juice
  • 40g butter, cubed

 

Crumble

  • 100g cold butter, chopped
  • 100g (2/3 cup) plain flour
  • 110g (½ cup) brown sugar, firmly packed
  • 80g (2/3 cup) almond meal

 

Mascarpone Cream

  • 250g (1 cup) mascarpone
  • 1 tbs icing sugar mixture
  • 1 tsp vanilla bean paste

 

Method

  1. Place sugar and 200ml water in a small saucepan over medium heat and stir until sugar dissolves. Reduce heat to low and simmer for 7-8 minutes or until thickened. Cool completely.
  2. Place mascarpone in a medium bowl. Using a fork, mix to combine. Whisk in cooled sugar syrup, then lemon juice.
  3. Strain mixture into a large shallow tray. Cover with plastic wrap and freeze for 1 hour or until frozen at the edges. Remove from freezer, transfer to a bowl, then beat until smooth and soft. Return to the tray and freeze for a further hour. Repeat beating and freezing until firm. Freeze for 5 hours or overnight.
  4. To make lemon curd, place all ingredients in a heatproof bowl over a saucepan of simmering water. Stir for 10 minutes or until smooth and thickened. Cover surface with plastic wrap and refrigerate until cold.
  5. To make crumble, preheat oven to 180C. Grease and line a baking tray.
  6. Place butter, flour, sugar and almond meal in a medium bowl and toss to combine. Transfer to prepared tray in a thin layer. Bake, tossing halfway, for 15 minutes or until crisp and golden. Cool.
  7. To make mascarpone cream, whisk all ingredients in a bowl until combined. Refrigerate until required.
  8. Divide spoonfuls of sorbet, curd, crumble and mascarpone cream on each serving plate. Serve with raspberries to the side and garnished with mint.

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