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Medford

Lemon Mascarpone Tarts

Picture of Lemon Mascarpone Tart

These easy-as-pie, delicious tarts come courtesy of Crave Brothers Farmstead Classic Cheese. They make a deliciously creamy mascarpone that RFT Editors previously reviewed in our Real Food Finds section. www.cravecheese.com/

 

Yield: 36 tarts
1- 16 ounce tube refrigerated sugar cookie dough

1 pound Mascarpone, at room temperature

1- 12 ounce jar lemon curd

1 pint fresh raspberries
Preheat oven to 350° F. Slice cookie dough into discs about ¼ to ½ inch thick. Slice each disc in half. In a greased mini muffin tin, press pieces of cookie dough. Bake for 8 – 10 minutes or until golden in color. Set aside to cool completely.

 

Meanwhile, place lemon curd in microwaveable dish and heat until spreadable.  Whisk lemon curd with mascarpone until light and airy. To assemble tarts, use a small cookie scoop to fill each sugar cookie tart with lemon mascarpone filling. Top with a fresh raspberry.

 



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.