Prepare the dough by mixing all listed ingredients into a homogeneous mass. Form a ball and place it in the fridge for at least 30 minutes. Grease a 26 cm tart or springform pan well and spread the dough evenly. If using a tart pan with a fluted edge, press the dough along the edge as well. Prick the bottom with a fork and pre-bake at 180 °C for about 10–15 minutes (depending on your oven).

Meanwhile, beat the eggs with the sweetener until fluffy and gently heat the cream with the contents of the vanilla pod (do not boil). Once the cream is warm, slowly add the beaten eggs while continuously whisking on low heat until the mixture thickens slightly.

Remove the cream from the heat, let it cool slightly, and gradually fold in the mascarpone. Pour the cream onto the pre-baked base and bake everything for another 40–45 minutes at 180 °C (for the last 15 minutes, you can lower the temperature to 165–170 °C).

After baking, let the tart cool completely in the turned-off oven. The cream will fully set only once the tart is completely cooled. Before serving, decorate with chopped pecans, hazelnuts, chocolate, or other toppings as desired.