Fresh Lemon Mascarpone Tart with Almond Crust

this RECIPE

Description

This Lemon Mascarpone Tart with a Crunchy Almond Crust is a perfect balance of bright, creamy, and nutty flavors. A buttery almond crust cradles a luscious layer of mascarpone filling, topped with a tangy lemon curd that’s both silky and refreshing. It’s a showstopping yet easy dessert that’s perfect for spring gatherings, brunches, or anytime you crave a fresh citrusy bite.

Ingredients

For the Almond Crust:

• 1½ cups almond flour
• ¼ cup granulated sugar
• ¼ tsp salt
• 5 tbsp unsalted butter, melted

The Mascarpone Filling:

• 8 oz mascarpone cheese, softened
• 4 oz cream cheese, softened
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

For the Lemon Topping:

• ¾ cup lemon curd (store-bought or homemade)
• Sliced almonds, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a tart pan.
2. In a bowl, mix almond flour, sugar, salt, and melted butter until combined. Press firmly into the bottom and sides of the tart pan.
3. Bake crust for 10–12 minutes or until lightly golden. Cool completely.
4. In another bowl, beat mascarpone, cream cheese, powdered sugar, and vanilla until smooth and creamy.
5. Spread the mascarpone filling evenly over the cooled crust.
6. Gently spoon and spread lemon curd over the mascarpone layer.
7. Garnish with sliced almonds. Chill for at least 1 hour before serving.

Notes

For extra almond flavor, add ½ teaspoon of almond extract to the crust mixture. If making homemade lemon curd, prepare it a day ahead to save time.

Helpful Tips

Make sure your mascarpone and cream cheese are fully softened before mixing. This ensures a smooth, lump-free filling with the perfect creamy texture.

If your almond crust mixture feels too dry when mixing, add a teaspoon of melted butter at a time until it holds together when pressed.

To avoid breaking the crust when removing the tart from the pan, let it chill thoroughly after assembling. A tart pan with a removable bottom makes serving much easier.

For a glossy, beautiful lemon layer, spread the curd gently with an offset spatula. If the lemon curd is too firm from the fridge, let it sit at room temperature for 10–15 minutes before spreading.

Toast your sliced almonds lightly before garnishing for extra flavor and crunch — it’s a small step that adds a lot of depth to every bite.

Substitutions and Variations

If almond flour isn’t available, you can substitute it with finely ground pecans or walnuts for a slightly different nutty base — just keep the butter ratio the same.

For a gluten-free option, you’re already in luck — the almond crust is naturally gluten-free. Just ensure any store-bought lemon curd is also gluten-free if using.

No mascarpone on hand? You can substitute with full-fat cream cheese or a combination of cream cheese and Greek yogurt for a tangier finish.

To make it dairy-free, use a plant-based cream cheese alternative and a dairy-free butter in the crust. The tart will still be smooth and creamy.

Switch things up by using orange curd or lime curd instead of lemon for a citrus twist that works beautifully with the nutty crust and rich filling.

For a more festive version, top the tart with fresh berries or edible flowers right before serving. It adds color and makes it celebration-ready.

Behind the Recipe

This tart was born from a craving for something elegant yet uncomplicated — something that felt like sunshine on a plate. Inspired by the fresh flavors of classic Italian desserts and the satisfying texture of nut-based crusts, this Lemon Mascarpone Tart brings together brightness, creaminess, and crunch in one irresistible bite.

The mascarpone filling pays homage to the richness of traditional tiramisu, but here it’s lightened with vanilla and paired with tangy lemon curd for a refreshing twist. The almond crust adds a rustic charm while giving the tart just enough bite to contrast the smooth layers.

It’s the kind of dessert you make when you want to impress without spending hours in the kitchen — whether for a spring brunch, a summer garden party, or just to treat yourself midweek. Every layer tells a story: comfort, flavor, simplicity.

This recipe has quickly become a favorite for its balance of flavors, its versatility, and how beautifully it presents with minimal effort. It’s proof that elegance and ease can go hand in hand — and that mascarpone and lemon are a match made in dessert heaven.

Serving Ideas

Serve this Lemon Mascarpone Tart chilled, straight from the fridge, for the most refreshing bite — especially on warm days. It pairs beautifully with a cup of herbal tea, a glass of Prosecco, or even a citrusy iced spritz for brunch or early evening entertaining.

For an extra touch of sophistication, garnish each slice with a sprig of fresh mint or a dusting of powdered sugar just before serving. Add a few fresh raspberries, blueberries, or thin lemon slices on the side to enhance the citrus notes and give a pop of color to your dessert plate.

This tart also shines on a dessert buffet — its vibrant yellow layer and toasted almonds make it visually stunning and easy to serve in neat slices. For a dinner party, plate each slice with a swirl of raspberry coulis or a dollop of whipped cream for an elevated finish.

Whether you’re hosting guests or simply savoring a quiet afternoon treat, this tart brings brightness, beauty, and balanced flavor to any occasion.

How to Store and Freeze

To keep your Lemon Mascarpone Tart fresh, store it in the refrigerator tightly covered with plastic wrap or in an airtight container. It’s best enjoyed within 3 days, as the mascarpone filling is at its creamiest and the almond crust stays perfectly crisp during that time.

If you want to prepare it ahead, you can make and bake the almond crust up to two days in advance. Simply wrap it well and store it at room temperature, then fill and assemble the tart the day you plan to serve it for the freshest flavor and texture.

Freezing the fully assembled tart is not recommended because the mascarpone filling and lemon curd may separate or become watery once thawed. However, you can freeze the unfilled almond crust. After baking and cooling the crust completely, wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw it at room temperature before filling and serving.

Following these tips will ensure your tart stays beautiful, fresh, and delicious — whether you enjoy it the same day or a few days later.

Frequently Asked Questions

Can I make the tart ahead of time?
Yes, you can prepare the almond crust a day or two in advance and assemble the tart on the day you plan to serve it. The assembled tart is best enjoyed within 1–2 days for the freshest texture.

Can I use store-bought lemon curd?
Absolutely. High-quality store-bought lemon curd works perfectly and saves time. If you prefer homemade, you can also make lemon curd a day or two ahead.

Is there a substitute for mascarpone cheese?
If you can’t find mascarpone, you can use full-fat cream cheese for a slightly tangier flavor, or mix cream cheese with a spoonful of heavy cream for a smoother texture.

How do I prevent the almond crust from crumbling?
Be sure to press the almond mixture firmly and evenly into the pan before baking. Let the crust cool completely before filling to help it set and hold together beautifully.

Can I freeze leftovers of this tart?
It’s not recommended to freeze the assembled tart, as the creamy mascarpone layer and lemon curd can become watery when thawed. For best results, enjoy it fresh within a few days.

More Delicious Tart and Cheesecake Recipes to Try

If you loved the bright, creamy flavors of this Lemon Mascarpone Tart, you might also enjoy these beautiful dessert ideas:

• Almond Cake with Ricotta Whipped Cream – Food & Wine: A tender almond cake topped with luscious ricotta whipped cream, perfect for any celebration.
• Cheesecake Tart – Cookie and Kate: A light, naturally sweetened cheesecake tart with a crisp almond flour crust.
• No-Bake Coconut Lime Mascarpone Cheesecake – Yay for Food: A refreshing tropical twist featuring mascarpone, lime, and coconut — no oven required!

Print