Individual citrus tarts with vanilla mascarpone
Serves 4 Chef and Mother of two, Kelly Gibney created this delicious citrus tart to be paired with our Nautilus wines, it is the perfect match to the Nautilus Cuvée Brut NV, Sauvignon Blanc or Chardonnay. Your Mum will love it!
Ingredients 3-4 sheets good quality sweet short pastry
4 free-range eggs
250ml fresh cream
3/4 cup caster sugar
½ cup fresh lemon juice (approximately 3 lemons needed for this)
250 grams mascarpone
1 teaspoon vanilla paste
2 tablespoons maple syrup
Preheat the oven to 180 degrees Celsius.
Grease 4 individual tart tins or dishes. Cut pastry into circles (3 cm wider than the dishes that you are using). Gently press the pastry into the dish. Trim the top edge using a knife. Place in the freezer for 20 minutes.
Line the inside of the pastry shell with tin foil that has been well greased (lay the greased side against the pastry). Cover the foil 2/3 full with dried beans, rice or ceramic baking beans. Bake for 10-12 minutes until the edges are golden and the foil will pull away from the pastry without tearing it. Remove the foil and let the pastry cook for another 5 minutes until lightly golden. Cool completely.
Whisk the eggs, cream, caster sugar and lemon juice. Pour this mixture into the tart cases. Bake for 12-15 minutes until set around the edges and the center is still wobbly. Allow cooling completely on the bench before placing it in the fridge. It’s important not to cool the filling too fast as this can encourage the filling to crack.
Mix the mascarpone, vanilla and maple syrup. Place a dollop on each tart just before serving.
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