Stone Fruit Lemon Mascarpone Tarts

Name: Stone Fruit Lemon Mascarpone Tarts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 Package Biscoff Cookies; 2 Cups Vanilla Wafers; 1/2 Cup Melted Butter; 8oz Package Mascarpone Cheese; 1/2 Cup Fresh Lemon Juice; 2 lemons Lemon Zest; 1 Can Condensed Milk; 6 Egg Yolks; 6-8 Assorted Stone Fruit

Crust

Biscoff Cookies		1 Package
Vanilla Wafers		2 Cups
Melted Butter		1/2 Cup

Lemon Mascarpone Filling

Mascarpone Cheese		8oz Package
Fresh Lemon Juice		1/2 Cup
Lemon Zest		2 lemons
Condensed Milk		1 Can
Egg Yolks		6
Assorted Stone Fruit		6-8

_MG_0043 _MG_0062 _MG_0057 _MG_0084

You can use any fruit you like with these. I used plums and nectarines but apricots, peaches or other fruit would work!

This recipe makes 9 small Tarts. I made 6 small Tarts and 1 8 inch one. I just made a little extra Cookie Base.

Pre-Heat the oven to 350 degrees.
Crush the Cookies and add the Melted Butter, press firmly into the Tart tins.
Bake on a baking tray and cook for 10 minutes.
Mix the Lemon Juice (zest 2 of the Lemons first), Condensed Milk, Mascarpone & Egg Yolks, blend until it is smooth. ( I used a stick blender). If it gets a little set just blend it a bit more.
When the Tart shells are done let them cool slightly and then pour the filling into the shells.
Place back into the oven and bake for 12-15 minutes.
Let cool.
When the Tarts are cool slice the assorted Fruits and serve.