½cupalmond flour, can substitute for another ½ cup all-purpose flour
½cupunsalted butter, cold and cubed
2egg yolks, room temperature
½teaspoonpure almond extract
¼cuppowdered sugar, sifted
½teaspoonpure almond extract
½teaspoonpure vanilla extract
2Tablespoonsfreshly squeezed lemon juice
Fruit and Glaze
½pintfresh cherries, pitted and sliced in half
Fresh mint leaves, optional
*Optional: 2 Tablespoons fruit preserves mixed with 1 Tablespoon water
In a food processor, add all-purpose flour, almond flour, sugar, and salt and pulse a few times to combine.
Add cubed butter and pulse until the mixture forms pea-sized crumbs.
Add egg and almond extract and pulse to combine until dough comes together and forms a ball.
Turn the dough out onto a lightly floured work surface and, if needed, knead until dough is well combined and slightly sticky.
Press dough into the bottom and up the sides of a 9" tart or springform pan (just make sure it has a removable bottom). Prick the bottom of the crust all over with a fork.
Place in freezer until firm (about 30 minutes).
Once crust is firm, preheat oven to 350°F. Bake crust until golden brown all over, about 30 minutes. Let cool completely.
In the large bowl of a stand mixer fitted with a whisk attachment or using a hand mixer, beat heavy cream until stiff peaks form (about 3 minutes). Transfer to separate bowl and set aside.
In the same large mixing bowl in which you beat the cream, beat the mascarpone cheese for 1 minute on medium speed.
Add powdered sugar, almond extract, and vanilla extract and beat on medium-high speed until combined. Fold in your lemon juice and lemon zest.
Gently fold in the whipped heavy cream you set aside earlier until just combined. Spread in an even layer into prepared, cooled crust.
Garnish with fresh fruits. Refrigerate until ready to serve. Slice, and enjoy!
Optional fruit glaze: If you'd like to glaze the fruit for a glossy finish, whisk to combine 2 Tablespoons fruit preserve with 1 Tablespoon water in a small bowl. Warm in the microwave for about 15 seconds, give it another whisk to combine, then use a pastry brush to glaze the tops of the fruit.
Choice of fruit: It depends on the types of fruit you're using - but if you're sticking to blueberries, blackberries, raspberries, and/or cherries, 1.5 to 2 pints (or 3-4 dry cups) works best. If you're planning to use larger sliced fruits like kiwi, apples, oranges or strawberries, you'll have to play with the quantities a bit to suit your needs.Note about mousse texture: Your lemon mousse will not be completely smooth, but it should still be creamy, light and fluffy. Some people have noted that they thought the mascarpone "curdled" when they folded in the lemon juice, but that should not be the case (unless you went a little crazy with your whisk or spatula). Take a peek at the photos in this post as well as this post that's dedicated entirely to my lemon mascarpone mousse!