For the shell:
• Combine all of the ingredients except the cream in a food processor and process until the mixture is the consistency of coarse meal.
• Add the cream in a thin, steady stream, processing until a ball forms.
• Remove the dough, pat it into a disk and chill it for at least 2 hours.
• Preheat the oven to 400 degrees.
• Roll the dough out on a floured surface and press it into 8 4-inch tart pans.
• Prick the bottom of the tart shells with a fork and bake them until they are light golden brown, about 20 minutes.
• Cool the shells completely on a wire rack before filling.
For the filling:
• Lightly beat the egg yolks and the whole eggs in a mixing bowl and set aside.
• Combine the butter, lemon zest, sugar and lemon juice in a nonreactive saucepan and bring to a boil.
• Slowly add the hot lemon and sugar mix to the beaten eggs, stirring steadily, to temper the egg mixture.
• Return the egg mixture to the heat and stir constantly until it thickens.
• Allow the mixture to cool, then blend in the mascarpone cheese.
• Fill the tart shells with the lemon curd.
• Cover the top with fresh raspberries, domed end up.
• Dust with powdered sugar, if desired.
¾ cup (1½ sticks) cold, unsalted butter, cubed
2 cups all-purpose flour
¾ cup finely ground pecans
3 Tbsp. granulated sugar
¼ tsp. salt
2 Tbsp. cream (or more if needed)
For the filling:
5 egg yolks
5 whole eggs
¾ cup (1½ sticks) unsalted butter
1 Tbsp. grated lemon zest
2 cups granulated sugar
½ cup lemon juice
1 cup Mascarpone cheese
Fresh raspberries
Powdered sugar for dusting (optional)
This article appears in Jun 1-30, 2007.