1 1/2 pkgs Pepperidge Farm Chess Cookies
1/2 cup butter, melted
1/4 cup powdered sugar
1/2 tsp almond extract
1 14oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp lemon zest
6 egg yolks
1 8oz container mascarpone cheese
Raspberries or any other fresh berries
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.