Description
Indulge in the refreshing flavors of this Fresh Lemon Mascarpone Tart with Almond Crust. A perfect blend of zesty lemon, creamy mascarpone, and nutty almond creates a delightful dessert that is sure to impress.
Ingredients
Scale
Almond Crust:
- 1½ cups almond flour
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- ½ teaspoon pure vanilla extract
Lemon Mascarpone Filling:
- 8 ounces mascarpone cheese, softened
- ½ cup heavy cream
- ½ cup powdered sugar
- zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
Topping:
- Fresh berries and mint leaves for garnish (optional)
Instructions
- Make the Almond Crust – Preheat oven to 350°F (175°C). In a bowl, combine almond flour, sugar, and salt. Stir in melted butter and vanilla until mixture resembles wet sand. Press evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Bake for 10–12 minutes or until lightly golden. Let cool completely.
- Prepare the Filling – In a large mixing bowl, beat the mascarpone cheese until smooth. Add heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla. Beat until thick and creamy, about 2–3 minutes.
- Assemble the Tart – Spread the mascarpone filling evenly into the cooled almond crust. Smooth the top with a spatula.
- Garnish and Chill – Top with fresh berries and mint leaves if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For a more intense lemon flavor, add an extra tablespoon of lemon zest.
- This tart can be made up to 1 day ahead—store covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake Filling / Baked Crust
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
