Lemon Mascarpone Tarts

The ingredient of Lemon Mascarpone Tarts

• melted butter to grease
• 4 sheets filo pastry
• 30g 1 1 2 tablespoons unsalted butter melted
• 3 eggs
• 100g almond meal
• 2 tablespoons caster sugar
• 80g 1 3 cup caster sugar extra
• 1 teaspoon finely grated lemon rind
• 60ml 1 4 cup fresh lemon juice
• 1 x 250g container mascarpone
• 125ml 1 2 cup milk
• icing sugar to dust

The Instruction of lemon mascarpone tarts

• preheat oven to 190u00b0c brush six 250ml 1 cup muffin pans with the melted butter to lightly grease
• cover filo with a clean tea towel and then a damp tea towel brush 1 sheet with butter top with another sheet and brush with butter cut into 6 squares and press a square into each greased pan repeat with remaining pastry and butter layering each square at a different angle
• separate 1 egg placing egg white in a small bowl add almond meal and 2 tablespoons sugar to egg white and stir until the mixture forms a paste spread the almond paste evenly over the base of the pastry cases
• whisk egg yolk remaining eggs extra sugar lemon rind and lemon juice in a large bowl place mascarpone and milk in a small saucepan stir over low heat until just boiling then whisk into the egg mixture
• pour the mixture into the pastry cases bake in preheated oven for 13 15 minutes or until the outer rim of the custard is set set aside in the pans for 2 hours or until the tarts have cooled to room temperature serve dusted with icing sugar

Nutritions of Lemon Mascarpone Tarts

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