Almond Raspberry Cream Tart Print Email

1 1/4 cups crushed toasted almonds
½ cup sugar
4 TBS butter, melted
1 tsp vanilla extract

8 oz mascarpone
1 cup powdered sugar
1 cup heavy cream
1 tsp grated lemon zest
1 tsp almond extract

Powdered sugar
Three 6 oz baskets fresh raspberries
½ cup seedless raspberry jam
mint leaves

Preheat oven to 350°. Combine crust ingredients and mix well with a fork. Press into an 8 inch springform pan. Refrigerate for 30 minutes and then bake for 10 minutes. Cool.

Combine filling ingredients and beat until well mixed. Add additional cream if needed to make the mixture spreadable. Spoon filling into prepared crust, top with berries and sprinkle with powdered sugar.

Immediately before serving, warm jam in microwave and spoon over the top of tart slices. Garnish with mint leaves. Serves about 8. Adapted from Tastes of Italia