No-Bake Tart with Mascarpone and Lemon Curd (Gluten Free)
This No-Bake Tart with Mascarpone and Lemon Curd (Gluten Free) is similar to a cheesecake, but a bit lighter maybe. Also, it doesn't require baking! It only needs time to chill thoroughly.
Ingredients
Tart Crust
- 1⅛ cups Simple Mills Sweet Thins, crushed or ground after measuring or gluten free graham crackers
- ⅓ cup blanched toasted almonds, crushed or ground after measuring
- 2½ tbsp butter, melted
No-Bake Mascarpone and Lemon Curd Tart (Gluten Free)
- 8 oz. Mascarpone cheese
- 6 ½ tbsp powdered sugar
- 2 tbsp homemade lemon curd, Bonne Maman Lemon Curd or other gf lemon curd
- ¾ cup plus 2 tbsp heavy cream
- 1 tbsp powdered sugar
- ½-1 pint fresh berries of your choice rinsed and dried
- edible flowers or herbs for decoration rinsed and dried
Instructions
Tart Crust
- In a bowl, combine the gluten free cracker crumbs, crushed almonds, and the melted butter. Stir to combine.
- Press the crumb mixture into a parchment lined 7" tart shell or springform pan. Freeze for 30 minutes.
No-Bake Tart with Mascarpone and Lemon Curd (Gluten Free)
- In a bowl of a stand mixer or in a bowl with a hand mixer, beat the mascarpone with the 6 ½ tablespoons of powdered sugar, until smooth. Mix in the lemon curd.
- Scrape the mixture into a medium bowl. Set aside. Clean and dry the mixing bowl and attachment.
- Whip the heavy cream until lines begin to appear. Add the 1 tablespoon of powdered sugar and continue whipping until fluffy.
- Fold the whipped cream into the cheese mixture, reserving 1/2 cup of whipped cream for piping on top of tart, if desired.
- Spread the mascarpone/cream mixture over the tart shell. Decorate by piping stars of whipped cream. Add 1/2 pint washed and dried blueberries, blackberries, or raspberries, herbs, lemon slices, or washed and dried edible flowers.
- Cover tart or mini tarts with cellophane. Chill for 3-4 hours in the refrigerator. Or freeze for 1-2 hours. Remove from freezer 30-45 minutes before enjoying. Remove springform bottom after freezing or chilling.
Notes
For another delicious topping, try a blueberry compote.
Recipe for Blueberry Compote
3/4 cup blueberries
1/4 cup water
1/2 Tbsp lemon juice
3/8 cup sugar
Combine the ingredients in a saucepan and simmer over medium low for 10-15 minutes. Cool and chill completely before topping the tart. Make a small indent in the center or a ring near the outside of the tart. Spoon the compote in. Finish decorating with fresh berries, piped whipped cream, and edible flowers and herbs.