Lemon and mascarpone tart recipe
 Simon Rimmer’s cool and creamy lemon tart can be prepared ahead of time and kept in the fridge. Make it extra special with raspberry champagne sauce. 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry) 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry) 300g/10½oz mascarpone300g/10½oz caster sugar6 lemons, juice and zest6 free-range eggs, plus 6 free-range egg yolks 300g/10½oz mascarpone 300g/10½oz caster sugar 6 lemons, juice and zest 6 free-range eggs, plus 6 free-range egg yolks 175g/6oz caster sugar150ml/5½fl oz champagne200g/7oz fresh raspberries 175g/6oz caster sugar 150ml/5½fl oz champagne 200g/7oz fresh raspberries icing sugarraspberrieswhipped cream icing sugar raspberries whipped cream Method Preheat the oven to 180C/350F/Gas 4.Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth. Beat in the eggs and egg yolks until well combined. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.Blend the sauce in a blender until smooth, then pass through a sieve. To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth. Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth. Beat in the eggs and egg yolks until well combined. Beat in the eggs and egg yolks until well combined. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely. Blend the sauce in a blender until smooth, then pass through a sieve. Blend the sauce in a blender until smooth, then pass through a sieve. To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional). To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional). Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream. Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream.