LEMON MASCARPONE TART

FOR THE SWEET PASTRY:
3/4 cup unsalted butter
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup confectioners' sugar
2 egg yolks
FOR THE FILLING:
3 lemons
4 eggs
4 egg yolks
1 cup granulated sugar
2/3 cup Mascarpone
1 tablespoon confectioners' sugar (for garnish)

TO MAKE THE PASTRY:
Cut the cold butter into small pieces.

In a food processor, pulse-chop the flour, salt and butter to the texture of coarse bread crumbs. Add the confectioners' sugar and egg yolks and pulse into a soft ball. Wrap in plastic wrap and chill for 1 hour.

Preheat the oven to 400 degrees F.

Coarsely grate the pastry into a fluted 10-inch tart pan with a removable bottom, then press the pastry evenly to cover the sides and bottom. Line with parchment paper and fill with ceramic pie weights.

Bake for 20 minutes. Let cool. Reduce the oven to 300 degrees.

TO MAKE THE FILLING:
Grate the zest from the lemons, squeeze out the juice, and mix together.

Beat the eggs and yolks with the granulated sugar. Add the Mascarpone and stir to combine, then stir in the lemon mixture. Pour into the tart shell.

Bake for 1 hour, or until set. Let the tart cool, then sprinkle evenly with the confectioners' sugar.

Source: Italian Two Easy: Simple Recipes from the London River Cafe by Ruth Rogers