November 18, 2013 - 18:01 GMT hellomagazine.com Lemon and mascarpone tart recipe from Amber Rose's Love Bake Nourish GALLERY "The mascarpone in this tart creates a creamier, softer finish, which is less sharp than a classic tarte au citron," says Amber Rose, author of Love Bake Nourish. "I love both, but find I come back to this one on a more regular basis."Serves 10 - 12 Ingredients Finely grated zest and juice of 4 unwaxed lemons 4 large free-range eggs and 4 egg yolks 200g mascarpone 215g maple syrup or honey 25cm spelt shortcrust pastry tart case , baked and cooled, but still in its tin Unrefined icing sugar, for dusting (optional)Method Preheat the oven to 150ºC. Combine the lemon juice and zest in a small bowl. In a separate bowl, beat the eggs and the yolks together until pale and fluffy. In a third bowl, beat the mascarpone until smooth and creamy. Fold it into the eggs along with the maple syrup and mix in the lemon juice and zest, stirring until everything is thoroughly combined. Pour into the tart case and bake in the oven for 50 minutes to 1 hour. Remove from the oven and place on a wire rack to cool. When the tart is cool, dust with icing sugar if you wish and remove from the tin.