Who's getting tired of heavy, starchy foods? It's ok, you can raise your hand - no one's looking (unless you're on Skype). It's practically April and my recipe repertoire is still pretty 'winter-like'. I've simply had enough for another 6 months. I'm ready for fresh greens and bright, juicy fruit! My arms are wide.... ahem.
I tend to get carried away when it's late. It's as if I've had two glasses of wine. Sometimes that is the case - and yes, it only takes two glasses these days. But the good news is, I'm going to share the easiest, most refreshing dessert you've had since... August. Here it goes:
8oz 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
Preheat oven to 350*F.
Grease a muffin and set aside. Unwrap the cookie dough and cut into 1/4 inch disks (you should have 12). Smoosh each disk into the bottom of a muffin cubby, leaving the tops flat. Bake in the oven for about 12-14 minutes.
In the meantime, mix the mascarpone and lemon curd in a small bowl. You will notice that the mascarpone begins to thicken as you mix it. Pretty neat huh? Place in the refrigerator.
Once the cookies are baked, cool on a wire rack - but leave in the 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 an ice cream scoop. Neatly place your fruit of choice on the top of each tart. Take a big bite and say 'Spring is here!'