Caramelised limoncello tarts

August 3, 2007 (Last Updated: January 11, 2019)
Caramelised limoncello tarts recipe

The limoncello liqueur gives the tart a refreshing flavour and, once caramelised, a crunchy sensation. 

Caramelised limoncello tarts

Serves: 5
Cooking Time: 1 hr + 1 hr to refrigerate

Ingredients

  • 1 quantity pâte sablée
  • Filling

  • 150g mascarpone
  • juice and zest of 3 lemons
  • 15ml limoncello liqueur
  • 130g castor sugar
  • 6 eggs
  • 4 egg yolks
  • 60g butter
  • brown sugar, to serve

Instructions

1

Preheat the oven to 180°C.

2

Remove the pastry and line 5 x 8cm tartlet cases. Bake blind and set aside to cool. (See cook’s tip on page 61.)

3

To make the filling, whisk together the mascarpone, lemon juice, limoncello and sugar. Reduce the oven to 130°C.

4

Gently whisk the eggs and egg yolks, and add to the mascarpone mixture. Strain and add the zest. Warm the mixture over a double boiler, stirring continuously.

5

Melt the butter and slowly add it to the mixture. Cook the mixture over a double boiler until thickened.

6

Pour into the cases and bake for about 25 minutes.

7

Cool, sprinkle with brown sugar and caramelise using a blowtorch before serving.

 

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