Far Niente Dolce Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) tart pan with removable bottom with parchment or lightly butter and flour it.

Whisk together the all-purpose flour, almond flour, granulated sugar and salt in a bowl until evenly combined.

Cut the cold cubed butter into the dry ingredients using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add the egg yolk and vanilla extract. Use a spatula or your hands to bring the dough together just until it forms; avoid overworking. If dough seems dry, add 1–2 teaspoons cold water.

Press the dough evenly into the bottom and up the sides of the prepared tart pan, making an even layer about 1/4 inch thick on the base and slightly thicker at the edge.

Dock the base with a fork to prevent puffing. Refrigerate the tart shell for 15 minutes to firm up.

Line the chilled shell with parchment and fill with pie weights or dried beans. Blind bake in the preheated oven for 15 minutes. Remove the weights and parchment and bake an additional 6–8 minutes until the crust is light golden. Cool on a rack completely before filling.

In a medium bowl, beat the mascarpone and cream cheese together until smooth and lump-free using a handheld mixer or whisk.

Add the powdered sugar, lemon zest, lemon juice, vanilla bean paste and salt. Mix on low speed until incorporated, scraping the bowl as needed.

In a separate small bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cheese mixture until homogeneous and light; do not overmix or deflate completely.

Taste and adjust sweetness or lemon brightness: add up to 1 tablespoon more powdered sugar or 1/2 teaspoon more lemon juice if desired.

Spoon or pipe the mascarpone-lemon filling into the cooled shortbread shell, smoothing the top with an offset spatula. Cover and chill for at least 1 hour to set (2 hours for best texture).

Place granulated sugar in a small heavy-bottomed saucepan over medium heat. Without stirring, let the sugar begin to melt around the edges; you can swirl the pan gently to help even melting.

Once the sugar has mostly liquefied and reached an amber color (watch carefully to avoid burning), add the butter and whisk until melted and combined.

Remove from heat and carefully whisk in the warm heavy cream (mixture will bubble vigorously). Stir in the fresh orange juice, orange zest and salt until smooth.

Let the caramel cool for 8–10 minutes until it thickens slightly but is still pourable. Taste and adjust salt or orange if needed.

Pour the orange caramel evenly over the chilled mascarpone filling, starting in the center and tilting to spread, or use a spoon to drizzle for a decorative finish. Return to the refrigerator for 10–15 minutes to set the glaze.

Just before serving, sprinkle the toasted sliced almonds over the caramel surface and dust lightly with powdered sugar.

Garnish with fresh mint leaves and edible flowers if using. Run a thin knife around the tart edge to release it from the pan, then remove the tart from the ring or removable bottom.

Slice with a hot, dry knife (wipe between cuts) and serve chilled or at cool room temperature. Store any leftovers covered in the refrigerator for up to 3 days.