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 125kcal
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
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
*The crust becomes softer from the fillings after it sets at room temperature for a few minutes, after removing from the refrigerator. This makes it easier to cut.
*I would suggest serving this dessert the day that it is made. My strawberries were starting to run a little the second day. The other berries remained firm.
*I would also serve small slices of this tart as it is very rich.