Soft Lemon Tart. A super delicious cake simple and quick to prepare. Perfect to serve as a dessert at the end of a meal.
If you are looking for a dessert to end a dinner, or to celebrate a special occasion, this soft lemon tart is the perfect recipe.
Unlike the traditional tart, the base is a soft and fragrant cake, baked in a clever mold that creates a natural hollow ready to hold a generous filling.
The real secret of this recipe is the cream: a meeting between the classic lemon custard and the creaminess of mascarpone and cream. The result? A fresh, velvety dessert with an intense citrus flavor that will win everyone over at the first taste!
But let’s see right away how to prepare the soft lemon tart.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1/4 cup milk
- 1/4 cup sunflower oil
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 lemon zest
- to taste lemon flavoring
- 1 cup milk
- 1 egg
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1 lemon zest
- 2 tbsp lemon juice
- 1 cup whipping cream
- 8 oz mascarpone
- to taste lemon juice
Tools
- 1 Bowl
- 1 Clever mold
- 1 Saucepan
- 1 Hand Whisk
- 1 Hand Mixer
- 1 Piping Bag
How to prepare the soft lemon tart
In a bowl, place the eggs and the sugar. Mix with a hand whisk.
Add the milk and oil and mix.
Add the flour and baking powder. Mix well, being careful not to create lumps.
Add the grated zest of an untreated lemon and, if you like, some lemon flavoring zest.
Pour the mixture into a 11-inch clever tart pan, previously buttered and floured.
Bake in a hot, static oven at 350°F and let it cook for about 25 minutes. Make sure to check the cooking times based on your oven. Remove from the oven and let the cake cool on a serving plate with the hollow facing upwards.
In the meantime, prepare the cream. In a saucepan, place the milk, egg, sugar, and flour. Mix with the hand whisk, being careful not to create lumps. Move to the stove and cook the cream until it thickens. Stir continuously.
Turn off the stove and add the zest of an untreated lemon and the juice. Mix with a spatula. Let the cream cool covered with cling film in contact.
In a bowl, place the cream and whip it, then add the mascarpone and whip everything well.
To the cold cream, add 3 tablespoons of whipped cream and mascarpone and mix with the electric mixer.
Moisten the base of the cake with lemon juice.
Add a thin layer of whipped cream and mascarpone inside the hollow. Level it.
Mix the remaining cream with the whipped cream and mascarpone. Mix everything well with the electric mixer.
Place everything inside a piping bag with a nozzle of your choice and decorate the cake.
Store in the refrigerator for at least two hours.
Storage
The cake can be stored in the refrigerator, covered with a glass dome or in an airtight container for up to 2-3 days. Freezing is not recommended due to the presence of mascarpone and whipped cream which may lose consistency.
FAQ (Questions and Answers)
Can I replace the lemon flavoring?
If you don’t have liquid lemon flavoring, increase the amount of grated zest.
