Lemon Mascarpone Brûlée Tarts with Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 sticks (3/4 cup) cold unsalted butter |
2 cups all-purpose flour |
3/4 cup pecans (about 3 ounces) |
3 tablespoons granulated sugar |
1/2 teaspoon salt |
1/4 cup milk |
1 stick (1/2 cup) unsalted butter |
1 1/2 cups granulated sugar |
1/3 cup fresh lemon juice |
3 whole large eggs |
3 large egg yolks |
2 tablespoons freshly grated lemon zest (from about 1 1/2 lemons) |
3/4 cup mascarpone cheese (about 6 ounces) |
6 tablespoons heavy cream |
1 1/2 cups fresh or thawed frozen raspberries (not in syrup) |
2 tablespoons granulated sugar |
1 tablespoon fresh lemon juice |
1/2 cup superfine granulated sugar |
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.
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