Description
This Fresh Lemon Mascarpone Tart with Almond Crust is a luscious and light dessert combining a nutty almond crust with a creamy mascarpone and cream cheese filling, topped with tangy lemon curd and crunchy sliced almonds. Perfectly balanced between sweet and tart, it is ideal for any occasion where a refreshing, elegant dessert is desired.
Ingredients
Scale
Crust
- 1½ cups almond flour
- ¼ cup granulated sugar
- ¼ tsp salt
- 5 tbsp unsalted butter, melted
Filling
- 8 oz mascarpone cheese, softened
- 4 oz cream cheese, softened
- â…“ cup powdered sugar
- 1 tsp vanilla extract
Topping
- ¾ cup lemon curd (store-bought or homemade)
- Sliced almonds, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a tart pan to prevent sticking.
- Make the Crust: In a mixing bowl, combine almond flour, granulated sugar, salt, and melted butter. Mix thoroughly until the ingredients are well incorporated. Press this mixture firmly into the bottom and up the sides of the tart pan to form an even crust.
- Bake the Crust: Place the tart pan in the oven and bake the crust for 10 to 12 minutes until it becomes lightly golden. Remove from the oven and allow it to cool completely to set firmly.
- Prepare the Filling: In a separate bowl, beat together the softened mascarpone cheese, cream cheese, powdered sugar, and vanilla extract. Continue mixing until the mixture is smooth, creamy, and well combined.
- Assemble the Tart: Spread the mascarpone and cream cheese filling evenly over the cooled almond crust, ensuring a smooth top.
- Add Lemon Curd: Gently spoon and evenly spread the lemon curd over the mascarpone layer, creating a bright and tangy topping.
- Garnish: Sprinkle sliced almonds on top of the lemon curd for added texture, flavor, and visual appeal.
- Chill: Place the tart in the refrigerator and chill for at least one hour to allow the flavors to meld and the tart to firm up before serving.
Notes
- Make sure the mascarpone and cream cheese are softened to room temperature for a smoother filling.
- Store-bought lemon curd is a convenient option, but homemade lemon curd enhances freshness and flavor.
- Ensure the crust is fully cooled before spreading the filling to prevent it from becoming soggy.
- This tart is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- For a gluten-free dessert, confirm that your baking powders and other ingredients are certified gluten-free.
