Lemon Tarts with Mascarpone
Cream and Blackberries
Give & Go Prepared Foods
MASCARPONE CREAM
8 ounces chilled mascarpone cheese
1/2 cup chilled heavy cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon crème de cassis liqueur
(or blackberry-flavored liqueur)
4 5-inch Kirkland Signature lemon
or strawberry/blueberry tarts
2 cups blackberries, rinsed
To prepare the Mascarpone Cream, place mascarpone, heavy cream, confectioners’
sugar, vanilla and cassis in a large bowl. Blend with an electric mixer on high for 3-4
minutes, or until smooth. Chill in the refrigerator.
Cut the tarts in half. Place each half on a rectangular or oblong glass plate.
Place 1 1/2 tablespoons of Mascarpone Cream on either side of the tart.
Top Mascarpone Cream with a few blackberries and place a few blackberries
randomly around the plate. Makes 8 servings.
