LEMON MASCARPONE TART

Lemon Mascarpone Tart image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 12

Number Of Ingredients 14

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Easy Nut Crust
3/4 cup mascarpone cheese (from 8-oz container)
1 cup sugar
2 tablespoons grated lemon peel
1/3 cup lemon juice
2 tablespoons whipping cream
1 teaspoon vanilla
2 whole eggs
1 egg yolk
1 cup whipping cream
3 tablespoons mascarpone cheese (from 8-oz container)
2 tablespoons honey
1/2 teaspoon vanilla
Grated lemon peel or lemon peel twists

Steps:

Prepare crust as directed, using pistachio nuts. Press mixture evenly in bottom and up side of 10-inch tart pan with removable bottom. Refrigerate 30 minutes.
Meanwhile, Heat oven to 350°F. In medium bowl, beat 3/4 cup mascarpone cheese, the sugar and 2 tablespoons lemon peel with electric mixer on low speed until blended. Add lemon juice, 2 tablespoons whipping cream and 1 teaspoon vanilla; beat until well blended. Add eggs and egg yolk, beating on low speed just until combined. Spread filling evenly in chilled crust. Place sheet of foil on rack below tart in case of spillover.
Bake about 35 minutes or until filling is set but center still jiggles slightly when moved. Cool on cooling rack 1 hour. Refrigerate at least 1 hour.
In chilled large bowl, beat 1 cup whipping cream and 3 tablespoons mascarpone cheese with electric mixer on high speed until soft peaks form. Stir in honey and 1/2 teaspoon vanilla. Spread over top of tart. Garnish with lemon peel. Remove side of pan before serving.

Nutrition Facts : Fat 4 1/2, ServingSize 1 Serving, TransFat 1/2 g