LIMONCELLO TART
225 g puff pastry
2 large eggs separated
2 level tablespoons caster sugar plus 1 tablespoon for sprinkling
250 g mascarpone
3 tablespoons Limoncello liqueur
250 g mixed fruit of your choice
1
preheat the oven to 200C/Gas 6
2
roll out the pastry and cut out a 28cm circle
3
lightly whisk the egg whites and brush a thin layer over the pastry circle
4
sprinkle with 1 tablespoon of sugar then prick all over with a fork and bake for 10-12 minutes until puffy and brown
5
leave to cool while you make the topping
6
tip the mascarpone into a bowl and gradually work in the Limoncello liqueur
7
whisk the egg yolks with the remaining caser sugar until pale, thick and creamy
8
gently fold the mascarpone mixture into the eggs until thoroughly blended
9
when the pastry base is cool spread over the creamed mascarpone taking it almost to the edges
10
decorate with the fruit and chill for a couple of hours
