Fruit & Mascarpone Tart

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1 TBS granulated sugar
  • 1/3 cup butter, melted

Mascarpone Filling:

  • 1 cup half and half
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup light brown firmly packed sugar
  • 3 TBS cornstarch
  • 3/4 cup mascarpone cheese, room temperature
  • 1 tsp. vanilla extract
  • 4 tsp. fresh lemon juice
  • Seasonal fruit

Grease 9 inch tart pan or 9 inch springform pan with nonstick cooking spray.

Mix together graham cracker crumbs, sugar and melted butter. Press crust mixture into the bottom and sides of the pan.

In a medium pan, bring half and half to a boil over medium heat. In a medium bowl, whisk together egg, egg yolk, brown sugar and cornstarch. Gradually add milk mixture to egg mixture, whisking constantly to create a pastry cream. Return mixture to pan and cook over medium heat, whisking constantly, until thickened, about 2 to 3 minutes. Stir in vanilla extract.

Place mascarpone in a large bowl and whisk in the lemon juice. Strain pastry cream through a fine mesh sieve over mascarpone, using a spoon to push cream through. Let stand for 30 seconds; stir to combine. Pour this filling into prepared crust and refrigerate for at least 2 hours or overnight. Garnish with fresh fruit of your choice.