• Main
  • Recipes
  • Lemon Mascarpone Brûlée Tarts with Raspberry Sauce Recipe

Lemon Mascarpone Brûlée Tarts with Raspberry Sauce Recipe

Posted by
Rate It!
Lemon Mascarpone Brûlée Tarts with Raspberry Sauce
Add your photo!
Ingredients
18
Count
Nutrition
1159
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Make shells: Cut butter into 1/2-inch pieces. In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. Form dough into a flattened disk and chill, wrapped in plastic wrap, at least 1 hour and up to 1 day.
  2. Press dough (about 1/3 cup for each shell) onto bottoms and up sides of eight 4 1/2-inch fluted tart pans with removable rims. Prick bottoms of shells all over with a fork. Freeze shells 1 hour.
  3. Preheat oven to 350°F.
  4. Arrange shells in a shallow baking pan and bake in middle of oven 18 minutes, or until golden. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept, covered, at room temperature.
  5. Make filling: In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted. Bring mixture to a boil, stirring, and remove pan from heat. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.
  6. In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.
  7. Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.
  8. Make sauce: In a blender puree sauce ingredients and pour through a fine sieve into a bowl, pressing on solids.
  9. Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar (not crust) until melted and caramelized, about 30 seconds. (Alternatively, caramelize sugar under a preheated broiler. If using broiler, cover crusts with pieces of foil to prevent burning.)
  10. Serve tarts with raspberry sauce.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1159.29 Kcal (4854 kJ)
Calories from fat 749.99 Kcal
% Daily Value*
Total Fat 83.33g 128%
Cholesterol 335.01mg 112%
Sodium 227.78mg 9%
Potassium 234.38mg 5%
Total Carbs 97.59g 33%
Sugars 68.86g 275%
Dietary Fiber 3.77g 15%
Protein 12.18g 24%
Vitamin C 12.9mg 21%
Vitamin A 0.7mg 24%
Iron 1.9mg 10%
Calcium 98.1mg 10%
Amount Per 100 g
Calories 369.45 Kcal (1547 kJ)
Calories from fat 239.01 Kcal
% Daily Value*
Total Fat 26.56g 128%
Cholesterol 106.76mg 112%
Sodium 72.59mg 9%
Potassium 74.69mg 5%
Total Carbs 31.1g 33%
Sugars 21.94g 275%
Dietary Fiber 1.2g 15%
Protein 3.88g 24%
Vitamin C 4.1mg 21%
Vitamin A 0.2mg 24%
Iron 0.6mg 10%
Calcium 31.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 29.4
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top