Lemon-Mascarpone Icebox Tarts

Name: Lemon-Mascarpone Icebox Tarts
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 79 milliliters butter, melted; 631 milliliters butter cookie crumbs (about 1 1/2 [7.5-oz.] packages butter cookies); 6 egg yolks; 118 milliliters fresh lemon juice; 2 teaspoons lemon zest; 227 grams mascarpone cheese; 59 milliliters powdered sugar; 397 grams sweetened condensed milk; 1 sprig Toppings: fresh berries, sliced peaches or plums, fresh mint or thyme

This recipe serves 6. One serving contains 779 calories, 14g of protein, and 49g of fat. If you have egg yolks, thyme sprigs, condensed milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 6 hours and 20 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Stir together first 4 ingredients; firmly press crumb mixture on bottom and up sides of 6 (3 3/4-inch) round tart pans with removable bottoms (about 6 Tbsp. per pan).

Equipment you will use

Frying Pan

Place tart pans on a baking sheet, and bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on a wire rack completely (about 30 minutes).

Equipment you will use

Baking Sheet

Wire Rack

Oven

Whisk together sweetened condensed milk and next 3 ingredients until well blended; whisk in mascarpone cheese just until blended. Spoon mixture into prepared tart shells.

Ingredients you will need

Sweetened Condensed Milk

Mascarpone

Tart Shells

Equipment you will use

Whisk

Bake at 350 for 12 to 15 minutes or until almost set. (The centers will not be firm but will set up as they chill.) Cool completely on wire rack (about 1 hour). Cover and chill 4 hours. Arrange berries and fruit decoratively over tarts just before serving.

Ingredients you will need

Berries