Preparation of the mascarpone and almond cake

• In a large bowl, mix the 00 flour and the almond flour with 6 oz of sugar.
  Add the butter cut into cubes and work the mixture until it becomes sandy.
  Add the grated zest of one lemon and two eggs and mix until you obtain a homogeneous dough.
  Shape into a disk, wrap in food-grade plastic wrap and let rest in the refrigerator for at least thirty minutes.

• Prepare the filling by beating the mascarpone with the remaining sugar (about 1 1/2 tbsp) and the leftover egg with electric beaters.
  At the end of the resting time for the shortcrust, take the dough and roll it out between two sheets of parchment paper to form a disk suitable for lining the bottom and sides of a 9-inch tart pan.
  Place the dough with the parchment paper into the pan, remove the top sheet of parchment and prick the bottom of the dough with the tines of a fork.
  Cover again with another sheet of parchment and some dry beans and bake blind in a conventional oven at 338°F for fifteen minutes.

• In the meantime, roughly chop the almonds with their skins using a knife.
  After the fifteen minutes of baking, remove the pan from the oven and take off the beans and the parchment from the surface of the tart.
  Pour the mascarpone cream into the shortcrust shell and sprinkle the chopped almonds and pine nuts over the surface of the cream.
  Bake again for another thirty minutes, until the shortcrust is nicely golden.
  Remove from the oven, let the mascarpone and almond cake cool completely, transfer it to a serving plate or platter and serve.

  Chez Bibia