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Food & Entertaining

Mascarpone and Lemon Curd Tarts

Author: Chef Allan Schanbacher
Issue: December, 2008, Page 212
Makes 15 tarts

15 pre-made mini-tart shells, cooked according to package instructions and allowed to cool
8 ounces mascarpone or smooth ricotta cheese
Small jar prepared lemon curd
Pomegranate seeds, for garnish
Powdered sugar, for garnish


Photo by Werner Segarra
 
1. Preheat oven to 325 degrees. Place 1 teaspoon of cheese in the bottom of each tart shell and spread to cover the bottom.
2. Mix lemon curd to soften. Place a teaspoon of lemon curd on top of cheese; spread to cover cheese and fill the tart.
3. Place filled tarts on a cookie sheet and bake 5 to 6 minutes or until heated through and crust is crisp. Let cool, then place 3 pomegranate seeds on each. Lightly dust with powdered sugar.

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