Lemon-Mascarpone Icebox Tarts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These chilled, creamy pies are the dessert equivalent of a swimming hole-so refreshing you can't help but dive in. Ingredients:
2 2/3 cups butter cookie crumbs (about 1 1/2 packages butter cookies) |
1/3 cup butter, melted |
1/4 cup powdered sugar |
1/2 teaspoon almond extract |
1 (14-oz.) can sweetened condensed milk |
2 teaspoons lemon zest |
1/2 cup fresh lemon juice |
6 egg yolks |
1 (8-oz.) container mascarpone cheese |
toppings: fresh berries, sliced peaches or plums, fresh mint or thyme sprigs |
Directions:
1. Preheat oven to 350°. Stir together first 4 ingredients; firmly press crumb mixture on bottom and up sides of 6 (3 3/4-inch) round tart pans with removable bottoms (about 6 Tbsp. per pan). Place tart pans on a baking sheet, and bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on a wire rack completely (about 30 minutes).
2. Whisk together sweetened condensed milk and next 3 ingredients until well blended; whisk in mascarpone cheese just until blended. Spoon mixture into prepared tart shells.
3. Bake at 350° for 12 to 15 minutes or until almost set. (The centers will not be firm but will set up as they chill.) Cool completely on wire rack (about 1 hour). Cover and chill 4 hours. Arrange berries and fruit decoratively over tarts just before serving.
4. Note: We tested with Pepperidge Farm Chessmen Cookies.
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