Ginger Tart with Lemon Mascarpone Cheese Tart

Seems to me that lemon tarts are such a hit in most cafes / bakery shops nowadays. That tangy sweet, perk me up lemony curd in that buttery crumbly tart is a winning combo. I too am a fan of tarts, be it chocolate or fruity kinds, it is always such a treat to have. #MajorLove

But to pay for $8 - $9 a piece is quite a "painful" affair...well at least it is to me. Thus I rarely indulge in such treats, in fact I only visit cafes for good coffees and croissants nowadays (is this an age thing?) 

So while I was shopping at IKEA the other day, I happened to see their DROMMAR Pie dish going at only $9.90. What a deal! And truth be told, my current one at home which I lugged back from California 3 years back is beginning to rust. *sigh* No thanks to the humid weather here! 

So it really didn't take me long to decide to buy that pie pan home of course. It also didn't take me long to come up with this delicious idea of baking a lemon tart! Not just any lemon tart of course, Ginger snap pastry tart base with creamy lemon curd mascarpone cream cheese filling....yum!

This refreshing tart has gotta be the best bake of the year for me so far (OMG). Lemony curd mixed with creamy cheese that filled the buttery ginger snap tart base, I simply couldn't get enough of it. :9 Wish I can let you all try this! But I guess the next best thing would be to share this recipe and you can try it out yourself! Not complicated lah, I promise! Think of the multiple times of $9 you get to save each time you want to buy yourself a lemon tart at a cafe...that should motivate you haha!

There are basically 3 main "components" that you need to make in order to assemble this yummy tart. 
The butter ginger tart base, the lemon curd and of course the mascarpone cheese mix which will eventually be combined with the lemon curd. As for the equipment, you can get most of them in IKEA, easy to use and reasonable pricing too. ;)

Recipe for Chocolate Coated Ginger Tart Base (Makes a 31 cm or 12 ")

350 g PEPPARKAKOR gingersnap cookies from IKEA
100g salted butter, melted
100 g dark chocolate bar, CHOKED MORK

• Using a blender, blend the ginger snap biscuits into fine crumbs. 

• Pour the crumbs into a large mixing bowl, then add the melted butter to the biscuit crumbs and mix well till all coated with butter.

• Line the DROMMAR pan base with a cut out round piece of parchment paper. Grease it.

• Pour the crumb mixture into the prepared tart pan, spread it out and press down neatly with the sides as well.

• Chill in the fridge for 30 minutes. When ready to bake, preheat oven to 180C. The bake the ginger tart base uncovered for a good 14-15 minutes, where the top will be slightly darker then before. 
• Once you remove the tart base from the oven, break chunks of the dark chocolate and place them over the warm tart like so.

• Let the warmth of the tart soften and melt the chocolate. Once it is melted, you can quickly spread the chocolate out so it covers the base of the baked ginger tart. 

(Alternatively, you can use IKEA's Chocolate flavoured spread with butterscotch brittle bits ; CHOKLADKROKANT BREDAR ....I know the name is quite a challenge haha!) I actually used both in the end (still adds up to 100 g only)...it's so yummy! So DO NOT skip this step please, you will thank me for it. :)

• Chill the tart base in the fridge till it is ready to be used. 

Recipe for Lemon Curd (Makes about ~300 g )
3 large egg yolks
1 large
180 g caster sugar
Zest of 2 large lemonsJuice of 2 large lemons
30 g salted butter

• Since I also bought the SPRITTA Citrus Juicer from IKEA, I might as well used it to juice the lemons.

• In a heat proof sauce pan, crack egg, add 3 egg yolks, lemon zest, lemon juice and whisk well over water bath (water not touching the base of the pan though).

• Continue whisking the whole mixing over the double boiler (I used my steamer haha) and make sure you do not over cook it at high fire and curdle it. Keep a close watch  n the curd and whisk constantly. Cook at medium low fire.

• Once the temperature reaches 160C, it is ready. Alternatively if you do not have any thermometer, just check for the texture and consistency. Dip your wooden spoon or spatular into the mixture. Run your finger across the back of the spoon to create a clear line.  If the curd is thick enough, then the line should remain clear.  If the curd is too thin, then it will run and disrupt the line. 

• Add in the melted butter and stir in cautiously, but the curd shouldn't break. Chill the lemon curd in the fridge till needed.

Lemon Curd Mascarpone Cheese Filling (Fills a 31 cm or 12" tart)

250 g cream cheese (I use Philadelphia brand), room temperature
400 g Mascarpone cheese
80 ml heavy whipping cream
80 g powdered sugar
pinch of salt
160 g homemade chilled lemon curd

• In a large mixing bowl, whip the cream cheese till creamy.
• Add heavy cream and powder sugar and continue whipping at high speed till light and fluffy.
• Next pour in the chilled mascarpone cheese and beat till all is well combined.
• Lastly pour in chilled lemon curd and mix well till uniform and no visible lumps.

• Pour the lemon cheese mixture into the chilled ginger tart base. Spread it out evenly and you can also use a spatula to create patterns.

• Chill the whole tart for at least 2 hours before slicing and serving it.

This is such a delightful treat! I have been having this tart every day and we are almost finishing it... oh noooo. 

Those IKEA Ginger snap cookies used was surprisingly not overpowering and actually gives the tart an unexpected spice kick in each bite. I am so gonna use it again for my next tart bake! And see how nicely it sliced out without crumbling or breaking...perfecto.

That chocolate base coating also did help hold the tart base together, giving it an extra depth in flavour and of course awesome deliciousness. 

That luscious lemony cheese filling is so good! Perfect amount of lemon citrus flavour, perfect amount of sweetness and well perfect amount of cream cheese goodness. From the photo, you can tell the cheese filling is not too dense nor too light. Extra lemon curd to go with my tart slice please... Allow me to be indulge here...but I've died and gone heaven haha!

Check that out huh?! Hope all these tempting photos are good enough to lure you to try this recipe out. 

Do hop over to IKEA too to get the necessary equipment and ingredients you need for this recipe. You won't regret baking this...highly recommended. ;)

Have fun baking everyone!