Ingredients

Lemon Shortbread Cookie Dough
Lemon Curd
1 cup whipping cream
8 oz. mascarpone cheese
1 lemon zest, very finely grated

Directions

Make a batch of Lemon Shortbread Cookie Dough following the recipe link above.

Once you have a soft dough, pull off pieces and press evenly into the base and up the sides of individual tartlet tins. Use a sharp knife to trim off any excess dough above the tins.

Prick the bases of the tarts with a fork to allow steam to escape while baking.

Place the tartlet tins onto a baking sheet and place in the center of the oven at 300F.

Bake for 20 - 25 minutes until they are golden brown.

Remove the baking sheet from the oven and allow the tarts to cool completely.

Once cold, carefully remove the tarts from the tins, using the tip of a knife to ease them out if necessary.

Store in an airtight container overnight.

Fill each tartlet with SANE Lemon Curd following the recipe link above, using a palette knife to give a smooth, even top the same height as the tarts.

In a bowl, whip the heavy (double) cream until stiff.

In a separate bowl whip the mascarpone cheese until it is soft.

Fold the whipped cream carefully into the mascarpone cheese until completely mixed.    

Spoon the cheese cream into a piping bag fitted with a star nozzle and pipe stars around the edge of each tartlet.

Pipe a star in the center of each tartlet.

Sprinkle with very finely grated lemon zest.

Recipe makes 12 servings

Also Try:
> Greek Yogurt Parfait
> Quiche Loraine
> Beef Tenderloin
> Potato Croquettes