One-third cup plus one tablespoon of ground almonds (70 g)
Half cup plus two tablespoons of butter (140 g)
One and a half cups plus three tablespoons of all-purpose flour (210 g)
One teaspoon of cinnamon
Two egg yolks
Filling:
Six medium-sized mascarpone cheeses (1 kg approximately)
Two tablespoons of lemon juice
Half cup of ground almonds
Two tablespoons of grated lemon zest
One cup of freshly whipped heavy cream for decoration (optional)
One-third cup plus one tablespoon of ground almonds (70 g)
Half cup plus two tablespoons of butter (140 g)
One and a half cups plus three tablespoons of all-purpose flour (210 g)
One teaspoon of cinnamon
Two egg yolks
Filling:
Six medium-sized mascarpone cheeses (1 kg approximately)
Two tablespoons of lemon juice
Half cup of ground almonds
Two tablespoons of grated lemon zest
One cup of freshly whipped heavy cream for decoration (optional)
To make the dough, mix the ingredients delicately until a smooth dough forms
Press down on the bottom and sides of 15 muffin tin cups with a diameter of approximately 1.5 cm
Bake in a preheated oven at 200°C for about 40 minutes or until lightly browned
Let it cool for about 10 minutes
Remove from the muffin tins
Prepare the filling: remove the seeds from the mascarpone cheeses and cut them into thin slices
Cut out 15 thin slices and brush with lemon juice. Reserve
Pulse the remaining mascarpone cheeses to form four cups
Place in a saucepan with one-half cup of water
Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally, until the mascarpone is tender
Add the ground almonds and grated lemon zest
Mix until well combined and slightly mashed
Remove from the saucepan and let it cool
Fill the tart shells with the mascarpone mixture and decorate with the reserved slices of mascarpone cheese
If desired, top with whipped heavy cream
Make 15 tarts.
