Friday, November 29, 2013


hmmmm, lemon tart with mascarpone and pistachio nuts, for a bit of sunshine during these darkest months of the year. image susanna blavarg, recipe wanna frying liedgren
150 g butter
60 g sugar
100 g oatmeal
50 g pistachio nuts, finely chopped
175 g flour
250 g mascarpone
3 free range egg whites
150 g icing sugar
1 vanilla pod
grated zest and juice of 1 organic lemon
candied lemons:
2 lemons
200 g sugar
2 dl water
preheat the oven to 200 ºc.
melt the butter in a saucepan, stir in the sugar, oatmeal, nuts and flour, until it forms a dough.
press out the dough into a springform and pre-bake the piecrust for about 15 minutes or until golden.
cut the lemons into thin slices and remove the pips.
boil the lemon slices in the water for 1 minute, than drain in a colander, take out and place on a tray.
open the vanilla pod and scrape out the seeds, mix them with a little icing sugar.
beat the egg whites until stiff.
beat the mascarpone with the icing sugar, vanilla seeds, lemon juice and zest until it forms a fluffy mousse. fold in the stiff egg white.
take the piecrust out of the springform while it is still warm and place on a dish.
when it has cooled, fill the piecrust with the lemon mousse and decorate with the candied lemon slices.

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