Lemon-Mascarpone Icebox Tarts

Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 2 2/3 cups butter cookie crumbs (about 1 1/2 of 7.5 oz. pkg. butter cookies)
• 1/3 cup butter, melted
• 1/4 cup powdered sugar
• 1/2 tsp. almond extract
• 1 (14 oz.) can sweetened condensed milk
• 2 tsp. lemon zest
• 1/2 cup fresh lemon juice
• 6 eggs yolks
• 1 (8 oz.) container mascarpone cheese
• Toppings: fresh berries, sliced peaches or plums, fresh mint or thyme sprigs

Directions

1. Preheat oven to 350 degrees. 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). 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).
2. 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.
3. Bake at 350 degrees for 12 to 15 minutes or unto almost set. (the centers will not be firm but will set up as they chill.)

4. cool completely on wore rack (about 1 hour). Cover and chill 4 hours.

5. Arrange berries and fruit decoratively over tarts just before serving.

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