Meyer lemon & mascarpone tart + hibiscus whipped cream

Meyer Lemon.

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I realized at the start of spring that I went the whole winter without doing anything with meyer lemons. I decided to take my chance at the last of the late season meyer lemons and make these tarts. Meyer lemons are so perfect in a tart because unlike other lemons, meyer lemons are more sweet. Adding in this hibiscus infused cream was the perfect topping to add some extra acidity to the somewhat mello lemons. Plus the pink on yellow is undeniable. The mascarpone cream gives the lemon curd a creamy (think lemon meringue pie) taste that will make you want to spoon up the curd all by itself. Which I did...

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Recipe (Makes 4 5" tarts and extra crust you can freeze, I got 4 mini tarts of extra crust)

Hibiscus infused whipping cream.

Heavy whipping cream - 1/2 Cup

Dried Hibiscus - 1TB

Sugar - 3TB

Heat up the whipping cream with the hibiscus in a small sauce pan over the stove until fumes rise and the cream starts to simmer very slightly. Watch carefully as you don't want the cream to boil. Turn off the heat after it simmers and let the hibiscus infuse in the cream until it turns a nice deep shade of pink, stirring every so often. Strain out the hibiscus and put the cream in the fridge to cool. 

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Tart Crust.

All-purpose flour - 1 1/4

Cups (you could used pastry flour if desired)

Sugar - 1/8 Cup

Salt - good pinch of salt

Butter (unsalted) - 1 stick frozen (or very cold at least)

Egg yolk - 1

Ice cold water - 1/4 cup (sometimes it take more or less so prep more just in case)

Shift together the flour, sugar, and salt. Cut the frozen butter into small cubes and pulse the butter, egg yolk, and flour mixture together in to a food processor until it is a coarse meal. Add the very cold water to the food processor, 2TB at a time until the dough just holds together. It is ok if there is a bit of crumbly/dry spots. Press the dough into a ball and wrap with plastic wrap. Place in the refrigeration and leave for at least 30 minutes. Meanwhile, make the curd.

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Meyer lemon/mascarpone curd.

Eggs - 3 large eggs and 1 large egg yolk

Sugar - 2/3 cup

Juice of meyer lemons - 2/3 cups (took me about 8/9 lemons)

Butter - 4TB

Mascarpone - 2/3 a container

Pre-heat the oven to 350 degrees. In a bowl beat the eggs, yolk, sugar, and lemon juice together. Move the mixture into a small saucepan and place on the stove over low heat and add the butter cubes. Whisking while it melts/heats. Keep whipping/stirring until the mixture thickens and is thick enough to coat the back of a spoon. Keep whisking and add the mascarpone by the spoonful until it melts and make sure it is still thick enough to coat the back of a spoon. If it isn't keep whisking over low heat until it is. 

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Take out your crust and cut into 4. Roll each quarter into a ball and then roll it out big enough to fit your tart pans. Grease the tart pans and then press in the crust on the bottom/sides. Repeat with the other 3. Place the crusts temporarily in the freezer and store the extra crust (if any) in the manner of your choosing. (You can store the leftover crust by freezing wrapped in a plastic wrap, in the fridge for a few days, or pressed into mini tart pans and frozen.) Let the curd cool for about 5 minutes and the tart crusts stay in the freezer for about 5 minutes. Take out the tarts and pour in the curd and distribute between the four tarts pans. Tap each tart down on the counter to settle the curd and then place into the oven. Bake for about 20-30 minutes until the crust turns golden and the curd puffs up and slightly colors. Let the tarts cool while you whip the cream.

Take out your hibiscus infused cream and place it into a mixer with the whisk attached. Turn on medium/low heat until the cream starts to foam/bubble and then increase the speed to a medium high/high speed. Start adding in the sugar slowly, 1TB at a time as the cream is whipping and thickens. Stop once the whipping cream has reached your desired thickness. Top onto the tarts and serve.

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