Perfect for spring, this simple dessert features fresh strawberries nestled inside a billowy, almond-scented filling all tucked into a crisp, slightly sweet tart shell.
In a spice grinder or by hand, grind the sugar to form a fine powder, and then spoon it into your food processor. Add the flours, salt, cold butter, and egg yolk. Pulse until the mixture resembled corn meal, and then slowly pour in the cold water, processing until the dough begins to clump together.
Turn the tart dough out onto a floured surface, and then form it into a disk about 6-inches in diameter. Wrap the dough tightly with plastic wrap, and then refrigerate it at least 30 minutes.
Blind bake the crust.
Heat the oven to 375 F.
Turn the chilled dough out onto a floured surface, and roll it into a disk about 11-inches or into 4 small circles of about 5 inches. Gently lay the rolled dough into your tart pan, pressing the dough into the sides of the pan and trimming the excess.
Line the tart dough with parchment paper, and fill them with pie weights. Transfer to the oven and bake for 20 to 25 minutes, or until the crust begins to brown at the edges.
Remove the tart shells from the oven, and then remove the parchment paper and baking weights. Cover the edges of the crust with aluminum foil, and then prick the bottoms of the crust with the tines of a fork. Return the tart shells to the oven, and let them continue baking a further 5 minutes.
Transfer to a cooling rack and allow them to cool to room temperature. Then gently remove the tart shells from the tins.
Make the filling.
Beat the mascarpone cheese, cream cheese, and heavy cream together with almond extract, vanilla, and honey until smooth and uniformly combined. Set aside.
Make the strawberry topping.
Melt the red currant jelly in a small saucepan over medium-low heat, and then pour it over the strawberries. Stir in the almond extract.
Assembling the tart.
Spoon the mascarpone filling into the tart shells, and then top with strawberries. Sprinkle with sliced almonds and serve within 4 hours.