Ingredients
Method
1.In a small saucepan, whisk together the egg yolks and cornflour until smooth. Add the lemon juice, sugar and zest, whisking well.
2.Place saucepan over a low heat and cook, stirring, until the sugar dissolves. Add the butter, a few pieces at a time and stir until melted. Continue to cook, whisking constantly for 5-6 minutes, until mixture comes to the boil and is thick. Remove from heat and transfer to a bowl. Cover the surface with plastic wrap and cool.
3.Preheat oven to 180°C. Lightly grease 24 x 3cm tart pans. Using a 5cm cutter, cut 24 rounds from the pastry and line each recess with a disc of pastry. Bake for 10-12 minutes until golden and crisp. Remove and set aside on a wire rack to cool completely.
4.Add the mascarpone to the cooled lemon curd and whisk until well combined. When ready to serve, place a heaped teaspoon of lemon curd into each tart case. Garnish with fresh raspberriesand dust with icing sugar.
Note
- Make this curd with lime or orange juice and zest, if preferred.
