For the tart crust:
- 1 cups all purpose flour
- 1 cup almond flour
- 1/4 cup sugar
- ½ cup unsalted butter, cold and diced into ¼ inch pieces
- 1 egg yolk
For the mascarpone filling:
- 1 cup whipping cream
- 1 8-ounce mascarpone cheese
- 2 tablespoon sugar
- 1 cup lemon curd (fresh or prepared)
- 2 tablespoons lemoncello
- 1 pint strawberries
- 1 pint blackberries
- 1 pint blueberries
- ¼ cup preserves (strawberry, blackberry or blueberry)
- Mint leaves for garnish
For the tart crust:
Put dry ingredients in a food processor give a few quick pulses. Add the butter and give a few quick pulses. Then add the egg yolk and pulse.
Press the dough into a buttered tart pan with a removable bottom (a long tart pan or 10-inch round pan or 4-6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about 30 minutes
Preheat the oven to 375 degrees. Bake the tart for 12-15 minutes or until golden brown. Allow to cool completely before filling with mascarpone filling.
For the mascarpone filling:
Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and sugar and beat to mix well. Fold in the lemon curd and lemoncello with a wooden spoon.
In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries. Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired.