Cream Tart with Mascarpone and Lemon

In a medium saucepan, combine the milk and sugar. Place the pan over medium heat, stirring occasionally until the sugar has dissolved and the milk is warm.

Whisk the Eggs:

In a separate bowl, whisk together the eggs and cornstarch until smooth and combined. Gradually pour a small amount of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. This step ensures the eggs don’t cook too quickly when added to the hot milk.

Combine and Thicken:

Slowly pour the egg mixture back into the saucepan with the remaining milk while whisking continuously. Continue to cook over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency. This may take 5-7 minutes.

Add Mascarpone and Lemon Zest:

Once the mixture has thickened, remove the pan from the heat. Add the mascarpone (or Philadelphia cream cheese) and lemon zest. Stir until smooth and well combined. The mascarpone adds richness to the filling, while the lemon zest gives it a fresh, tangy kick.

Cool the Filling:

Let the cream filling cool to room temperature before assembling the tart. To speed up the process, you can place the mixture in a shallow dish, covering it with plastic wrap to prevent a skin from forming.

Assemble the Tart:

Once the cream filling has cooled, spread it evenly into your prepared tart shell. Use a spatula to smooth it out or create a decorative pattern if you prefer.

Serving and Storage Tips:

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