The tart with mascarpone cream and almonds is a rich and delicious dessert suitable for any occasion, a crust filled with this creamy cheese mixed with chopped almonds and garnished with lots of nuts and fresh raspberries.
A dessert with a unique taste, with a particular combination of raspberry acidity that pairs well with the sweetness of almonds.
The mascarpone cream tart is perfect to serve in small rectangles for breakfast, snack, or after meals.
I prepared the shortcrust base in a rectangular mold, but you can also use a round mold or another.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Tart with Mascarpone Cream and Almonds
- 3 1/4 cups all-purpose flour
- 2 eggs (medium)
- 1 egg yolk
- 7 oz oz butter
- 3/4 cup sugar
- Half teaspoon baking powder
- Half lemon zest (grated)
- 1 cup cup mascarpone
- 2 cups cups almond flour (or almonds to pulverize)
- 3/4 cup powdered sugar
- 1 egg (medium)
- 1 jar raspberries
- sliced almonds (as needed)
- almonds (as needed)
- hazelnuts (as needed)
- chopped pistachios (as needed)
Tools
- 1 Stand Mixer (or bowl and electric whisks)
- 1 Bowl
- 1 Rolling Pin
- 1 Mold rectangular 13.8×4.3 inches
- Oven
Steps
If you can’t find almond flour, blend and pulverize whole almonds.
In a bowl, mix the electric whisks the mascarpone with powdered sugar, then add the egg and almond flour, mix everything well until you get a smooth cream.For the shortcrust pastry preparation, you can make the dough by hand, using a simple kitchen robot or a stand mixer.
In the stand mixer bowl, place the sugar with slightly softened butter pieces, mix for a few minutes using speed 2, add the eggs, grated lemon peel, sifted flour, and baking powder.
Mix the dough quickly and blend the ingredients well.
Pour it onto a work surface, compact the dough by hand, form a ball, and place it in the fridge to rest for about 20 minutes.
After the necessary time, with the help of a rolling pin, roll out the shortcrust pastry on a sheet of parchment paper, into a 0.4-inch thickness disk, rectangular, oval, or round depending on your mold shape, I used a rectangular mold of size 13.8×4.3 inches
Place the pastry inside the mold, trim the excess edges, and prick the bottom with a fork.
With the leftover pastry, prepare some cookies!
Fill the tart with mascarpone and almond cream, smooth well with the back of a spoon, add some whole almonds, hazelnuts, almond flakes, and chopped pistachios.
Bake the tart in a ventilated oven at 356°F for about 30 minutes, baking time depends on your oven’s power. When you see it is nicely golden, remove from oven and let the tart cool.
When the tart with mascarpone cream and almonds is cold, slice, and serve. If desired, sprinkle with powdered sugar.
Find many more recipes on tarts here!
Tips and Variations
Tips and Variations
You can also bake the tart base alone and, once cooled, fill it with the cream separately without baking.
Mascarpone can be replaced with ricotta or cream.
The tart keeps well in a cool place and should be consumed within 2 days.
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This article contains one or more affiliate links.
Questions and Answers
Can I replace the mascarpone cream
Yes, you can use ready-made hazelnut cream, or jam, or lemon cream.
