Easy Italian Lemon Mascarpone Tart - Recipe Winners (2024)

FAQs

Why does my lemon tart filling crack? ›

Why does my lemon tart crack? The most common reasons why your tart has cracked is because the oven was too hot or the tart baked too long and overbaked. We recommend pulling your lemon tart from the oven when it's still a little jiggly in the middle when the pan is gently shaken.

A custard with both eggs and starch needs to be thoroughly cooked. The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated.

What Does Mascarpone Taste Like? Mascarpone cheese is often compared to cream cheese, ricotta cheese, crème fraiche, and clotted cream; however, mascarpone is a sweeter and less tangy product than its peers. Mascarpone is slightly sweet with a hint of acidity.

Add a spoonful of softened Mascarpone to omelets and scrambles instead of crème fraîche, add some to your mashed potatoes instead of cream cheese, or add a few spoonfuls to a pan with frying mushrooms instead of sour cream.

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough.

Bake for about 30-35 minutes or until just set but with a slight wobble in the centre. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface.

Take from the oven and whilst still hot carefully run around the edges of the tin with a serrated knife to trim the pastry overhang. Cutting whilst still warm will prevent the pastry from breaking. This next step is optional but I often do this when making a lemon tart, quiche or custard tart.

The point is to try and not let any mix spill over the sides because you don't want it under the pastry. Once you've successfully got it in there, you can relax and let it bake for 20-30 minutes. You will know the tart is done when you can gently nudge the tin and the mix wobbles like set jelly.

The Best Mascarpone Cheese Substitute

You can mimic the silky, decadent consistency of mascarpone with an easy DIY recipe. To make this mascarpone substitute, mix together 12 ounces of room temperature cream cheese (1 ½ blocks) with ¼ cup of heavy whipping cream and ¼ cup of sour cream until combined.

What is the closest cheese to mascarpone? ›

Mascarpone has a one-of-a-kind silkiness and a milky flavor profile but ricotta cheese, cottage cheese, full-fat cream cheese, and Requeson cheese are all similar to mascarpone cheese.

Is Philadelphia cream cheese mascarpone? No marscapone and cream cheese are completely different. There are cases where one may be substituted for the other but as a general rule you should use the ingredient the recipe calls for; otherwise you will end up with a similar but still completely different result.

Mascarpone isn't just for panettone or tiramisù. Slathered on crostini or whipped into spaghetti, it's more sumptuous than butter — add a little sugar, and it's even more enticing than cream.

Mascarpone cheese isn't very good to eat by itself (imagine eating a spoonful of butter), but it is perfect to use as an ingredient for savory and dessert recipes alike. Next time you want to try out a recipe calling for mascarpone cheese, give this recipe a try!

No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.

She starts by mixing some flour and water in a bowl—just enough to make a small amount of paste, the consistency of spackle. She then uses a spatula or the back of a spoon to spread the paste across the line of damage in the crust. Next, she places the crust in the oven and bakes it just until the paste has dried.

Eggs start to coagulate (turn solid) at 160°F (which is how they thicken the filling); but the longer they cook, the more they tighten up. Those cracks you see in your pie are the result of overcooked eggs, eggs that have tightened up so much, in an uneven way, that they've created fissures in the filling.

The oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.