BERRY LEMON MASCARPONE COOKIE TART
Berry Lemon Mascarpone Cookie Tart is a richly, delicious summer tart. It is created using a refrigerated cookie dough crust that is filled with sweetened mascarpone cheese, homemade lemon curd, and then topped with a variety of fresh fruit.
Servings 10
Calories 746kcal
Ingredients
- 3 cups fresh berries
- 1 roll Pillsbury Refrigerated Sugar Cookie Dough
- 8 oz mascarpone cheese room temperature
- 1 cup confectioner sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup lemon curd see link in blog for homemade recipe
Instructions
- Preheat oven to 350 degrees F.
- Wash berries and set aside to dry.
- Remove cookie dough from refrigerator to slightly soften at room temperature. Crumble dough into 9-inch, ungreased, tart pan with removable sides. Press dough into the bottom and up sides 1 1/2 inches. Bake for 15 to 24 minutes, until edges are light golden brown and crust seems set. Remove from oven to a wire cooling rack. Cool completely. Remove sides from pan. May also remove crust from bottom disc of pan. Transfer to a serving plate.
- In a medium size mixing bowl, using an electric mixer, beat together the mascarpone cheese, confectioner sugar, and vanilla until well combined. Spread into cooled crust.
- Spoon lemon curd onto center of mascarpone layer and spread evenly. Leave a small edge of the mascarpone showing.
- Arrange fruits on top of lemon curd. Refrigerate until ready to serve.
Notes
Calories per slice: 125