Lemon Curd and Nectarine Tart (TM5)

Lemon Curd

• 85 g caster sugar
• 1 lemon, thin peelings of skin only
• 2 large eggs
• 50 g unsalted butter, diced
• 40 g freshly squeezed lemon juice

Puff Pastry Tarts

• 1 large egg
• 1 Tbsp whole milk
• plain flour, for dusting
• 1000 g puff pastry, ready-made, two rectangular blocks
  of quick puff pastry, homemade (see tip)
• 1 - 1 ½ Tbsp caster sugar

Finalisation

• 600 g nectarines, ripe but firm, unpeeled, stone removed, halved vertically and bottom trimmed (see tip)
• 250 g mascarpone, chilled
• 80 g double cream, chilled
• 1 ½ Tbsp pistachio nuts, unsalted, shelled, roughly chopped, for serving
• 2 Tbsp mint leaves, for serving