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Lemon tarte with mascarpone & pistachio nuts | Milkbottle

Lemon tarte with mascarpone & pistachio nuts

Citrus

Lemon tarte with mascarpone and pistachio nuts, a nut baskets filled with lemon mousse

Recipe
Pie crust:
150 g butter
½ dl sugar
2 dl oatmeal
½ dl finely-chopped pistachio nuts
2 ½ dl flour
Filling:
1 ½, 250 g packets of mascarpone
3 egg whites
1 1/2 dl sugar
1 vanilla pod
finely-grated zest and juice of 1 large washed organic lemon
Candied lemons:
2 lemons
2 dl sugar
2 dl water
Preheat the oven to 200°C.
Melt the butter in a saucepan.
Stir in the sugar, oatmeal, nuts and flour.
Press out the dough into a round form with a removable bottom.
Pre-bake the pie crust for about 15 minutes or until golden.
Cut the lemons into thin slices and remove the pips.
Boil the lemon slices in water for 1 minute and then drain in a colander.
Boil up the sugar and water.
Let the lemon slices simmer slowly in the syrup for about 20 minutes.
Take out and place on a tray.
Open the vanilla pod and scrape out the seeds.
Mix with a little icing sugar. Beat the egg whites until stiff.
Beat the mascarpone, icing sugar, vanilla, lemon juice and zest until fluffy.
Fold in the stiff egg white.
Take the piecrust out of the form while it is still warm.
Place on a cake dish.
When it has cooled, fill the piecrust with the lemon mousse and decorate with candied lemon slices.

Image: Susanna Blavarg via Taverne Agency. Recipe: Paul Lowe

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