For the Almond Crust
1¼ cups almond flour
¼ cup GF flour (Bobs 1 to 1)
¼ cup granulated sugar
¼ tsp salt
5 tbsp unsalted butter, melted (70 gr)
½ tsp almond extract
Make the Crust
Preheat oven to 350°F (175°C). In a bowl, mix almond flour, all-purpose flour, sugar, and salt. Stir in melted butter and almond extract until a crumbly dough forms.
Press and Bake
Press the dough evenly into the bottom and up the sides of a loose bottomed tart pan. Bake for 10-12 minutes until golden brown. Let cool completely.
For the Lemon Mascarpone Filling
8 oz mascarpone cheese, room temp
½ cup lemon curd
¼ cup powdered sugar
1 tsp vanilla extract
zest of one lemon
½ cup heavy cream, whipped to soft peaks
Prepare the Filling
In a mixing bowl, beat mascarpone, lemon curd, powdered sugar, vanilla, and lemon zest until smooth and fluffy.
Fold in Whipped Cream
Gently fold the whipped cream into the lemon-mascarpone mixture until light and airy.
Spoon the filling into the cooled almond crust and smooth the top evenly with a spatula.
Refrigerate 1- 2 hours or until set.
