In the latest season of MasterChef Young Talents, tartlets proved to be quite a challenge for the contestants. Many struggled with achieving that perfect crisp pastry, so today, I’m sharing my fool proof recipe and tips to make sure your tarts turn out flawless every time.
200g (1 ⅔ cups) flour
100g (½ cup) cold butter, cubed
50g (¼ cup) powdered sugar
1 egg yolk
2 tbsp ice-cold water
250g (1 cup) mascarpone
200g (¾ cup) lemon curd
100ml (⅓ cup) heavy cream
Zest of 1 lemon
1️⃣ Make the Tart Shell:
Rub butter into the flour until crumbly. Add sugar, egg yolk, and water to form a dough. Chill 30 min.
Roll out, press into a tart pan, prick with a fork, and blind bake at 180°C (350°F) for 15 min. Remove weights and bake 5 more min. Let cool.
2️⃣ Prepare the Filling:
Whip the cream until soft peaks form.
Gently fold in mascarpone, lemon curd, and zest until smooth.
3️⃣ Assemble & Serve:
Fill the cooled tart shell with lemon mascarpone cream.
Chill 30 min, garnish with berries or powdered sugar, and enjoy! 🍋
✔ Keep butter cold for a flaky crust.
✔ Don’t overmix the dough to keep it tender.
✔ Chill before serving for the best texture!
This elegant tart is a show-stopper—whether for a dinner party or just because you love desserts!
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