Description
This Fresh Lemon Mascarpone Tart with Almond Crust is a delightful and elegant dessert featuring a buttery almond crust filled with smooth mascarpone and cream cheese cream, topped with zesty lemon curd and crunchy sliced almonds. Perfect for spring and summer gatherings, it offers a creamy texture balanced by bright citrus flavors.
Ingredients
Scale
Almond Crust
- 1½ cups almond flour
- ¼ cup granulated sugar
- ¼ tsp salt
- 5 tbsp unsalted butter, melted
Mascarpone Filling
- 8 oz mascarpone cheese, softened
- 4 oz cream cheese, softened
- â…“ cup powdered sugar
- 1 tsp vanilla extract
Topping and Garnish
- ¾ cup lemon curd (store-bought or homemade)
- Sliced almonds, for garnish
Instructions
- Preheat and Prepare Tart Pan: Preheat your oven to 350°F (175°C). Lightly grease a tart pan to prevent sticking and ensure easy release after baking.
- Make Almond Crust: In a mixing bowl, combine almond flour, granulated sugar, salt, and melted butter. Mix thoroughly until the mixture comes together. Press the mixture firmly and evenly into the bottom and up the sides of the tart pan forming the crust.
- Bake Crust: Bake the crust in the preheated oven for 10 to 12 minutes or until it turns a light golden brown. Remove from oven and let it cool completely before adding any filling.
- Prepare Mascarpone Filling: In a separate bowl, beat together mascarpone cheese, cream cheese, powdered sugar, and vanilla extract until the mixture is smooth, creamy, and well combined.
- Assemble Filling: Evenly spread the mascarpone cream over the cooled almond crust, covering it completely.
- Add Lemon Curd Layer: Gently spoon the lemon curd over the mascarpone layer and spread it evenly to create a bright and tangy top layer.
- Garnish and Chill: Sprinkle sliced almonds on top as a crunchy garnish. Chill the tart in the refrigerator for at least one hour before serving to allow the flavors to meld and the filling to firm up.
Notes
- Ensure the mascarpone and cream cheese are softened to room temperature for easy mixing.
- Chilling the tart well before serving enhances the texture and flavor.
- You can substitute store-bought lemon curd or make your own for freshness.
- Sliced almonds can be lightly toasted for an extra nutty flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
