Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These chilled, creamy pies are the dessert equivalent of a swimming hole--so refreshing you can't help but dive in.

Recipe by Southern Living June 2012

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Credit: Jennifer Davick; Prop Styling: Heather Chadduck

Recipe Summary test

hands-on:
30 mins
total:
6 hrs 20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. 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).

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  • 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.

  • 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.

  • Note: We tested with Pepperidge Farm Chessmen Cookies.

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