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Ingredients
- 8 oz sweet cream mascarpone
- 2-3 T lemon curd
- 1 roll refrigerated sugar cookie dough (hey, I said it was easy - not from scratch)
- 1 cup fresh berries, of choice
Preparation
Step 1
Preheat oven to 350*.
Grease muffin and set aside. Unwrap cookie dough and cut into 1/4 inch disks (you should have 12). Smoosh each disk into bottom of muffin cubby, leaving tops flat. Bake in oven for about 12-14 minutes.
In meantime, mix mascarpone and lemon curd in small bowl. You will notice that mascarpone begins to thicken as you mix it. Pretty neat huh? Place in refrigerator.
Once cookies are baked, cool on wire rack - but leave in muffin pan. Once cooled, carefully dig out the cookies and place on a plate.
Get out your lemony-mascarpone and scoop out about a tablespoon into each cookie. I used ice cream scoop. Neatly place your fruit of choice on top of each tart.