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:
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1½ cups almond flour
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¼ cup granulated sugar
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¼ tsp salt
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5 tbsp unsalted butter, melted
For the Mascarpone Filling:
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8 oz mascarpone cheese, softened
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4 oz cream cheese, softened
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⅓ cup powdered sugar
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1 tsp vanilla extract
For the Lemon Topping:
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¾ cup lemon curd (store-bought or homemade)
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Sliced almonds, for garnish
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a tart pan.
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In a bowl, mix almond flour, sugar, salt, and melted butter until combined. Press firmly into the bottom and sides of the tart pan.
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Bake crust for 10–12 minutes or until lightly golden. Cool completely.
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In another bowl, beat mascarpone, cream cheese, powdered sugar, and vanilla until smooth and creamy.
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Spread the mascarpone filling evenly over the cooled crust.
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Gently spoon and spread lemon curd over the mascarpone layer.
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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.
- Prep Time: 20 minutes
- Cook Time: Chill Time: 1 hour Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and No-Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg