Lemon-Mascarpone Icebox Tarts
Photo: Jennifer Davick; Prop Styling: Heather Chadduck
These chilled, creamy pies are the dessert equivalent of a swimming hole--so refreshing you can't help but dive in.
How to Make It
Step 1
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).
Step 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.
Step 3
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.
Step 4
Note: We tested with Pepperidge Farm Chessmen Cookies.
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