Description
Indulge in the refreshing flavors of this Fresh Lemon Mascarpone Tart with an Almond Crust. A luscious dessert that combines zesty lemon with creamy mascarpone on a nutty almond base, topped with fresh berries for a burst of fruity sweetness.
Ingredients
Scale
For the 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
For the Filling:
- 1 cup mascarpone cheese, softened
- 1/2 cup lemon curd
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Topping:
- Fresh berries (raspberries, blueberries, or sliced strawberries)
- Mint leaves for garnish (optional)
Instructions
- Prepare the Almond Crust: Preheat oven to 350°F (175°C). Mix almond flour, all-purpose flour, powdered sugar, and salt in a bowl. Add melted butter and almond extract, then press the dough into a 9-inch tart pan. Bake for 12–15 minutes until golden. Cool completely.
- Make the Filling: Whisk mascarpone, lemon curd, sugar, lemon zest, lemon juice, and vanilla until smooth. Spread over the cooled crust.
- Add Toppings: Top the tart with fresh berries and mint leaves if desired.
- Chill and Serve: Refrigerate the tart for at least 1 hour before serving.
Notes
- Prepare the crust in advance and store covered at room temperature.
- For a more vibrant citrus taste, use Meyer lemons when possible.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
