Lemon Tart with Mascarpone

A great cake recipe for any occasion:

Beat the butter with the sugar until thick and creamy, add the egg and continue beating. Incorporate the flour, knead properly and place in the icebox for 2 h with the lid closed.

Roll out the dough between two floured transparent sheets and line a round cake pan (260 mm) greased with butter and dusted with sugar, prick with a fork. Bake in a preheated oven at 200 degrees Celsius for about 10 minutes. (Put aluminum foil on the dough and weigh it down with the chickpeas so that the dough cannot rise).

Remove, cut out aluminum foil and chickpeas and let cool.

Beat the lemon skin, eggs, egg yolks, sugar, juice of one lemon, honey and salt until creamy. Then add the butter and beat vigorously. Incorporate the mascarpone and cornstarch, meanwhile whisking until you get a creamy consistency. Then spread the fresh raspberries on the pre-baked cake batter and top with the lemon mascarpone cream.

Bake in a heated oven at 190° Celsius for about 20 minutes. Take out and cool.

Before serving, sprinkle with sugar and gratinate in a heated oven grill at 250 degrees for about 5 min. until golden brown.

Serve with fruit sauces, such as mango, raspberry and yogurt sauce.

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