For the crust: 1 1/4 cups all-purpose flour (150g), 6 tablespoons cold unsalted butter, cut into small pieces (75g), 2 tablespoons vegetable shortening, cut into small pieces, 3 tablespoons cold water (45ml), Arroz or brown rice for stabilizing the crust
For the filling: 1 cup confectioners' sugar (180g), Juice of 1 lemon, 1 cup milk (240ml), 5 green mascarpone cheese (900g)
For the meringue: 3 large egg whites, 1 cup confectioners' sugar (180g), 1 tablespoon lemon juice
For decorating: 1/4 cup strawberry jam passed through a sieve
For the crust: 1 1/4 cups all-purpose flour (150g), 6 tablespoons cold unsalted butter, cut into small pieces (75g), 2 tablespoons vegetable shortening, cut into small pieces, 3 tablespoons cold water (45ml), Arroz or brown rice for stabilizing the crust
For the filling: 1 cup confectioners' sugar (180g), Juice of 1 lemon, 1 cup milk (240ml), 5 green mascarpone cheese (900g)
For the meringue: 3 large egg whites, 1 cup confectioners' sugar (180g), 1 tablespoon lemon juice
For decorating: 1/4 cup strawberry jam passed through a sieve
Prepare the crust: Put the flour, butter, and shortening in a processor
Slowly add the cold water until a dough forms
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Cut it into a circle that is slightly larger than your tart pan
Dust the tart pan with some flour and place the dough inside
Trim the edges and press the dough evenly into the pan
Poke some holes in the crust with a fork, cover it with plastic wrap and refrigerate for at least 30 minutes
Bake the crust in a moderate oven (180°C) for 15 minutes
Then reduce the heat to low (150°C) and bake for an additional 10 minutes or until lightly golden
Let it cool completely before filling
Prepare the filling: Combine the confectioners' sugar, lemon juice, and milk in a saucepan
Cook over medium heat, stirring constantly, until the sugar has dissolved
When the mixture comes to a boil, reduce the heat to low (150°C) and simmer for 5 minutes
Remove from heat and let cool slightly
Cut the mascarpone cheese into small pieces and add to the filling
Stir gently until the cheese is well coated
Pour the filling over the cooled crust and refrigerate until set
Prepare the meringue: Combine the egg whites, confectioners' sugar, and lemon juice in a bowl
Beat with an electric mixer until stiff peaks form
Spoon the meringue over the filling, spreading it evenly to cover the tart
Decorate the tart: Spoon strawberry jam into a piping bag fitted with a small round tip
Pipe small dollops of jam onto the meringue
Serve chilled.
