Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup lemon curd
- 1 tablespoon lemon zest
Special equipment needed:
- 9-inch springform pan
- electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the flour, butter, sugar, and salt. Mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and vanilla extract to the bowl and mix until the dough comes together.
4. Press the dough into the bottom and up the sides of a 9-inch springform pan.
5. Bake the crust for 15-20 minutes or until lightly golden brown. Remove from the oven and let cool completely.
6. In a separate mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, lemon curd, and lemon zest. Mix until smooth and creamy.
7. Pour the mascarpone mixture into the cooled crust and smooth the top with a spatula.
8. Bake the torta for 25-30 minutes or until the filling is set and the edges are lightly golden brown.
9. Remove the torta from the oven and let cool to room temperature.
10. Once cooled, remove the torta from the springform pan and transfer to a serving plate.
11. Serve the torta chilled or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 360
Fat: 25g
Saturated Fat: 15g
Cholesterol: 95mg
Sodium: 90mg
Carbohydrates: 29g
Fiber: 0g
Sugar: 16g
Protein: 4g
Substitutions for ingredients:
- You can substitute cream cheese for the mascarpone cheese.
- You can use store-bought lemon curd or make your own.
Variations:
- You can add fresh berries to the top of the torta for a pop of color and flavor.
- You can use lime zest and lime curd instead of lemon for a different flavor profile.
- You can add a layer of raspberry jam or strawberry jam to the bottom of the crust before adding the mascarpone filling.
Tips and tricks:
- Make sure to let the crust cool completely before adding the filling to prevent the filling from melting.
- Use a spatula to smooth the top of the mascarpone filling for a polished look.
- Chill the torta for at least 2 hours before serving for the best texture.
Storage instructions:
Store the torta in the refrigerator for up to 3 days.
Reheating instructions:
The torta is best served chilled, but you can reheat it in the oven at 350°F for 10-15 minutes if desired.
Presentation ideas:
Garnish the top of the torta with fresh berries, whipped cream, or a dusting of powdered sugar.
Garnishes:
Fresh berries, whipped cream, powdered sugar.
Pairings:
This torta pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve the torta with a side of fresh fruit or a light salad.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water to the dough to help it come together.
- If the filling is too thin, add more powdered sugar to thicken it up.
- If the filling cracks while baking, reduce the oven temperature to 325°F and bake for a few minutes longer.
Food safety advice:
Make sure to use pasteurized eggs in the filling to prevent the risk of foodborne illness.
Food history:
Mascarpone is a soft, creamy cheese that originated in Italy. It is often used in desserts like tiramisu and cheesecake.
Flavor profiles:
This torta has a sweet and tangy flavor from the lemon curd and a creamy texture from the mascarpone cheese.
Serving suggestions:
Serve the torta as a dessert after a light meal or as a sweet treat with afternoon tea.
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Region: Italian