Lemon Mascarpone Tarts
By: Beth Crave
- 1 tube refrigerated sugar cookie dough
- 1 lb. Crave Brothers Farmstead Classics-Mascarpone, at room temperature
- 1 jar lemon curd
- 1 pint fresh raspberries
Preheat oven to 350° F. Slice cookie dough into discs about 1/4-1/2 inch thick. Slice each disc in half. Press pieces of cookie dough into greased mini muffin tin. 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. Enjoy!
Yield: 36 tarts
Make ahead: Tarts can be made one day in advance. Store them in an airtight container. Filling can be made up to 3 days in advance. Store it in the refrigerator in an airtight container. Assemble just before serving.