Bright lemon curd and silky mascarpone create a creamy, tangy filling that is both luscious and light. A crisp, buttery almond crust adds a toasty crunch beneath each slice for satisfying contrast. A glossy honey drizzle and toasted almonds give a sweet, nutty finish that complements the citrus. Serve chilled after dinner or at a festive brunch for an elegant, make-ahead dessert.
Ingredients
- Almond flour (1 cup / 100 g)
- All-purpose flour (3/4 cup / 95 g)
- Powdered sugar (1/4 cup / 30 g)
- Cold unsalted butter (8 tbsp / 115 g), cubed
- Large egg yolk (1)
- Pinch of salt
- Mascarpone cheese (8 oz / 225 g)
- Heavy cream (1/2 cup / 120 ml)
- Fresh lemon zest (1 tbsp)
- For the lemon curd: fresh lemon juice (1/2 cup / 120 ml)
- For the lemon curd: granulated sugar (1/2 cup / 100 g)
- For the lemon curd: large eggs (2)
- For the lemon curd: unsalted butter (2 tbsp / 30 g)
- Honey (1–2 tbsp) for drizzle
- Toasted sliced almonds (1/3 cup) for garnish
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter a 9-inch tart pan with removable bottom.
- Make the almond crust: in a bowl combine almond flour, all-purpose flour, powdered sugar, and a pinch of salt. Cut in cold butter with a pastry cutter or rub between fingers until mixture resembles coarse crumbs.
- Add the egg yolk and mix until the dough just comes together; press into the tart pan evenly up the sides. Chill the crust in the fridge for 15 minutes.
- Line the chilled crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 5–7 more minutes until lightly golden. Cool on a rack.
- Meanwhile make the lemon curd: whisk the eggs and sugar together until smooth, then stir in lemon juice and zest. Cook the mixture over a gentle simmer, stirring constantly, until thick enough to coat the back of a spoon (about 6–8 minutes).
- Remove from heat and stir in the butter until melted and smooth. Transfer to a bowl and cover with plastic touching the surface; chill until cooled and set (about 30–40 minutes).
- Prepare the mascarpone filling: beat mascarpone with heavy cream and lemon zest until smooth and slightly airy. Fold in cooled lemon curd gently, retaining a few tablespoons if you want a visible swirl.
- Pour the filling into the cooled tart shell and smooth the top. Chill the assembled tart at least 2 hours, or overnight, to firm up.
- Just before serving, toast sliced almonds in a dry skillet over medium heat until golden and fragrant. Drizzle the tart with honey and scatter toasted almonds on top. Dust lightly with powdered sugar if desired.
- Slice with a hot, clean knife for neat pieces. Keep leftovers refrigerated and consume within 3 days.
Tips or Variations
- For a brighter citrus note, stir a teaspoon of finely grated orange zest into the filling or use half lemon/half orange juice in the curd.