Cream Tart with Mascarpone and Lemon

Prepare the custard base:

In a saucepan, whisk together the eggs, sugar, and cornstarch until smooth.

Gradually add the milk while whisking to avoid lumps.

Cook the cream:

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a custard.

Remove from heat and allow to cool slightly.

Add mascarpone and lemon:

Once the cream is warm (not hot), stir in the mascarpone and lemon zest. Mix until smooth and creamy.

Chill:

Cover with plastic wrap (pressed against the surface to prevent a skin from forming) and refrigerate for at least 2 hours.

Assemble the tart:

Spread the cream filling into a prepared tart shell or sponge base.

Decorate with fresh berries, lemon slices, or mint leaves for a beautiful finish.

Serving and Storage Tips