Lemon Berry Mascarpone Tarts
A light lemony tart loaded with fresh berries.
Servings 4 tarts
Ingredients
Dough:
- 1¼ sticks butter room temp
- ¼ cup powdered sugar
- 1½ tablespoons granulated sugar plus more for sprinkling dough
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- 2 teaspoons fresh lemon juice
- Zest of 1 large lemon
Filling:
- 8 oz 1 cup mascarpone cheese
- 1 cup lemon curd
Toppings:
- Your choices of berries. I used strawberries blueberries and raspberries.
Instructions
Shortbread prep:
- Preheat oven to 325 and place rack in center of oven.
- Using a hand mixer or bowl mixer, mix butter and sugars in a large bowl until well blended.
- Add salt, lemon juice and lemon zest and mix till well incorporated.
- Add flour and mix. At first the dough will crumble and fall apart.
- Remove dough from bowl and set on a cutting board or counter and gently knead with hands until dough forms a ball.
- Take dough in segments and press into tart pans. Start with the bottom and then build up the sides, Dough should be about a 1/4" thick all the way around.
- Use a fork to poke holes in the bottom of dough.
- Place tins on a cookie sheet.
- Sprinkle dough with granulated sugar and bake for 25 minutes or until dough is cooked and slightly golden.
- Remove from oven and allow cool completely.
- Fill with mascarpone/lemon curd mixture, top with berries, sprinkle with powdered or course granulated sugar, remove tart from tin and serve. Each tart is enough to serve 2 people.
Mascarpone filling:
- Use a fork or hand mixer to mix mascarpone and lemon curd until smooth.
- Fill tarts, top with berries. Sprinkle with sugar,