No-Bake Lemon Mascarpone Tart with Almond Crust
A bright and creamy no-bake tart featuring zesty lemon mascarpone filling on a crunchy almond cookie crust. This italian-inspired desserts (gluten free) ready in about 20 minutes layers almond flour, finely ground almonds, melted unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup finely ground almonds
- 6 tbsp, melted unsalted butter
- 3 tbsp granulated sugar
- 4 oz, softened cream cheese
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 2 tsp lemon zest
- 1/3 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup, cold heavy cream
Instructions
- Step 1: In a medium bowl, mix 1 1/2 cups almond flour, 1/2 cup finely ground almonds, 6 tbsp melted unsalted butter, and 3 tbsp granulated sugar until the mixture resembles wet sand.
- Step 2: Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Chill in refrigerator for 30 minutes to set.
- Step 3: In a large bowl, beat 4 oz softened cream cheese, 8 oz mascarpone cheese, 1/2 cup powdered sugar, 2 tsp lemon zest, 1/3 cup fresh lemon juice, and 1 tsp vanilla extract until smooth and creamy.
- Step 4: In a separate chilled bowl, whip 1/2 cup cold heavy cream to stiff peaks.
- Step 5: Gently fold the whipped cream into the lemon mascarpone mixture until fully incorporated.
- Step 6: Pour the filling into the chilled almond crust, smoothing the top with a spatula.
- Step 7: Refrigerate the tart for at least 4 hours, preferably overnight, until firm.
- Step 8: Remove the tart from the pan and garnish with additional lemon zest or thin lemon slices before serving.
Frequently asked questions
How long does No-Bake Lemon Mascarpone Tart with Almond Crust take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Lemon Mascarpone Tart with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Lemon Mascarpone Tart with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Lemon Mascarpone Tart with Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Lemon Mascarpone Tart with Almond Crust gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
