100 g of unsalted butter, softened
1/2 cup (chopped) of grated almonds
2 large egg yolks
2 cups all-purpose flour
1 tablespoon grated lemon zest
Filling:
1 1/2 kg of mascarpone cheese finely grated
4 tablespoons of confectioner's sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons of cornstarch
Juice from 2 lemons
1 tablespoon of vanilla extract
To decorate:
4 tablespoons of whipped mascarpone cheese
3 tablespoons of confectioner's sugar
100 g of unsalted butter, softened
1/2 cup (chopped) of grated almonds
2 large egg yolks
2 cups all-purpose flour
1 tablespoon grated lemon zest
Filling:
1 1/2 kg of mascarpone cheese finely grated
4 tablespoons of confectioner's sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons of cornstarch
Juice from 2 lemons
1 tablespoon of vanilla extract
To decorate:
4 tablespoons of whipped mascarpone cheese
3 tablespoons of confectioner's sugar
How to make
1
In a blender, beat the butter, almonds, and egg yolks
2
In a bowl, combine the flour, lemon zest, and gradually add the mixture beaten until it forms a homogeneous mass
Refrigerate for 30 minutes
Then place the dough between two plastic sheets and roll out with a rolling pin
3
Mix all filling ingredients in a saucepan
Cook over medium heat, stirring constantly until thickened
4
Line a baking pan with the dough, add the filling, and bake at 180°C for 30 minutes
5
Remove the tort from the oven and top with whipped mascarpone cheese
Let it cool and dust with confectioner's sugar
