Five-Spice Citrus Tart with Whipped Sweet Mascarpone - Cuisine Magazine - From New Zealand to the Wo

Name: Five-Spice Citrus Tart with Whipped Sweet Mascarpone - Cuisine Magazine - From New Zealand to the Wo
Ingredients: 2 x 5cm thin shards of cassia or cinnamon; ½ teaspoon whole cloves; 1 teaspoon whole fennel seeds; 1 teaspoon whole star anise (around two stars); 1 teaspoon black peppercorns; 175g plain flour; 50g icing sugar; 235g cold butter, cubed (divided into 85g for the pastry and 150g for the filling); 9 free-range eggs (6 yolks and 3 whole eggs; I use size 7s); 2 cups caster sugar; 225ml lemon juice (approx 6-8 medium Meyer lemons); zest of 5 medium Meyer lemons; 1 mandarin, thinly sliced; 1 lime, thinly sliced; 1 small lemon, thinly sliced; ½ blood orange, thinly sliced; 300ml fresh cream; 1 tablespoon icing sugar; 200g mascarpone

www.cuisine.co.nz

In the cooler months when our citrus trees are heaving under the weight of fruit, this tart is my go-to dessert when we host guests. The creamy, yellow custard

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Ingredients

2 x 5cm thin shards of cassia or cinnamon
½ teaspoon whole cloves
1 teaspoon whole fennel seeds
1 teaspoon whole star anise (around two stars)
1 teaspoon black peppercorns
175g plain flour
50g icing sugar
235g cold butter, cubed (divided into 85g for the pastry and 150g for the filling)
9 free-range eggs (6 yolks and 3 whole eggs; I use size 7s)
2 cups caster sugar
225ml lemon juice (approx 6-8 medium Meyer lemons)
zest of 5 medium Meyer lemons
1 mandarin, thinly sliced
1 lime, thinly sliced
1 small lemon, thinly sliced
½ blood orange, thinly sliced
300ml fresh cream
1 tablespoon icing sugar
200g mascarpone