Description
This Fresh Lemon Mascarpone Tart with Almond Crust is a delightful European dessert featuring a buttery almond crust filled with a creamy, tangy lemon mascarpone mixture. Topped with fresh berries and a hint of mint, it’s a perfect balance of sweet, tart, and nutty flavors that makes for an elegant yet simple treat.
Ingredients
Scale
Almond Crust
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon almond extract
Filling
- 1 cup mascarpone cheese, softened
- 1/2 cup lemon curd (store-bought or homemade)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Topping
- Fresh berries (such as raspberries, blueberries, or sliced strawberries)
- Mint leaves for garnish (optional)
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the almond flour, all-purpose flour, powdered sugar, and salt. Stir in the melted butter and almond extract until a soft dough forms.
- Shape and bake crust: Press the dough evenly into the bottom and sides of a 9-inch tart pan. Prick the bottom with a fork to prevent bubbling. Bake the crust for 12–15 minutes or until it turns golden. Remove from oven and allow it to cool completely.
- Make the filling: In a separate bowl, whisk together the softened mascarpone, lemon curd, granulated sugar, lemon zest, fresh lemon juice, and vanilla extract until smooth and creamy.
- Assemble tart: Once the crust has fully cooled, spread the lemon mascarpone filling evenly into the tart shell.
- Add topping and chill: Arrange fresh berries over the filling and garnish with mint leaves if desired. Chill the tart in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the filling to set.
Notes
- Make the crust a day ahead and store it covered at room temperature to save prep time.
- For a brighter citrus flavor, use Meyer lemons if available.
