Ingredients

Steps

• Preheat the oven to 180°C.
• Beat the mascarpone, sugar, lemon juice, and zest until smooth.
• Incorporate the eggs and egg yolks into the mixture.
• Pour filling into the tart shell and bake for 45-60 minutes until set.
• Cool the tart and then chill it in the fridge.
• Boil sugar and champagne, then simmer for 10 minutes.
• Add raspberries to the syrup and cool completely.
• Blend the sauce and pass it through a sieve.
• Slice the tart, dust with icing sugar, and caramelize with a blowtorch.
• Serve with the sauce, fresh raspberries, and whipped cream.