Description
This Fresh Lemon Mascarpone Tart with Almond Crust is a delightful and refreshing dessert featuring a buttery almond crust filled with a smooth mascarpone and lemon filling. Perfectly balanced with tart lemon juice and sweet powdered sugar, this no-bake filling is chilled to set and garnished with fresh berries and mint leaves for an elegant presentation. Ideal for summer gatherings or a light, elegant treat.
Ingredients
Scale
Crust
- 1 1/4 cups almond flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Filling
- 1 cup mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, cold
Garnish (optional)
- Fresh berries
- Mint leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the almond crust.
- Prepare Crust Mixture: In a medium bowl, combine almond flour, granulated sugar, and salt. Add the melted butter and stir until the mixture resembles wet sand, ensuring the crust will hold together when baked.
- Form and Bake Crust: Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan. Bake in the preheated oven for 12–15 minutes or until golden brown. Remove from the oven and allow the crust to cool completely to avoid melting the filling.
- Make Mascarpone Filling: In a large bowl, beat mascarpone cheese, powdered sugar, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and well combined.
- Whip Heavy Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. This creates a light, airy texture for the filling.
- Combine Filling: Gently fold the whipped cream into the mascarpone mixture until fully incorporated, maintaining the airy texture.
- Assemble Tart: Spread the mascarpone filling evenly into the cooled almond crust, smoothing the top with a spatula.
- Chill Tart: Refrigerate the tart for at least 2 hours or until the filling is set, allowing flavors to meld and the filling to firm up.
- Garnish and Serve: Before serving, garnish the tart with fresh berries and mint leaves if desired for added color and freshness.
Notes
- The tart can be prepared a day in advance and stored in the refrigerator to save time.
- Almond flour can be substituted with ground almonds for a coarser texture on the crust.
