Lemon Mascarpone Tarts with Fresh Raspberries

These little babies scream summer at the top of their lungs! What is not to love about a crisp lemon flavor twisted with ripe raspberries and a sweet and sugary butter cookies crust? Absolutely nothing! These beauties are satisfying and run in the same race with Lemon Meringue Pie and Lemon Pie . . . Arrowhead and Honey Creek girls, remember those mini lemon pies we used to go nuts for? It's the "Filling Station" all grown up!

Lemon Mascarpone Tarts with Fresh Raspberries

Crust:
1 1/2 pkgs Pepperidge Farm Chess Cookies
1/2 cup butter, melted
1/4 cup powdered sugar
1/2 tsp almond extract


Filling:
1 14oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp lemon zest
6 egg yolks
1 8oz container mascarpone cheese


Toppings:
Raspberries or any other fresh berries 
Whipped cream


Directions:
1. Process cookies in food processor until they are a fine crumb. Using a pastry cutter or fork, combine cookie crumbs with butter, powdered sugar and almond extract. Divide mixture into 8 mini tart pans and press firmly. Bake at 350 for 10 - 12 minutes until edges start to tan. Cool for 30 minutes.


2. Combine sweetened condensed milk, lemon juice, lemon zest and yolks. Add mascarpone cheese and whisk until well blended. Divide amongst tart shells and bake 12 - 15 minutes at 350. Remove from oven and let cool 1 hour. Chill for at least 4 hours before serving.


3. Top with fresh berries and whipped cream. 

You will not be disappointed in the joy this desert will bring to your pie hole!