For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1 TBS granulated sugar
- 1/3 cup butter, melted
Mascarpone Filling:
- 1 cup half and half
- 1 large egg
- 1 large egg yolk
- 1/4 cup light brown firmly packed sugar
- 3 TBS cornstarch
- 3/4 cup mascarpone cheese, room temperature
- 1 tsp. vanilla extract
- 4 tsp. fresh lemon juice
- Seasonal fruit
Grease 9 inch tart pan or 9 inch springform pan with nonstick cooking spray.
Mix together graham cracker crumbs, sugar and melted butter. Press crust mixture into the bottom and sides of the pan.
In a medium pan, bring half and half to a boil over medium heat. In a medium bowl, whisk together egg, egg yolk, brown sugar and cornstarch. Gradually add milk mixture to egg mixture, whisking constantly to create a pastry cream. Return mixture to pan and cook over medium heat, whisking constantly, until thickened, about 2 to 3 minutes. Stir in vanilla extract.
Place mascarpone in a large bowl and whisk in the lemon juice. Strain pastry cream through a fine mesh sieve over mascarpone, using a spoon to push cream through. Let stand for 30 seconds; stir to combine. Pour this filling into prepared crust and refrigerate for at least 2 hours or overnight. Garnish with fresh fruit of your choice.
