Ingredients

The following ingredients have 9 Servings
  • 2 cups digestive cookies, crumbled
  • 1/2 cup amaretti cookies, crumbled
  • 1 Tbsp icing sugar
  • 1/3 cup butter, melted
  • 1/4 tsp almond extract (optional)
  • 1 can sweetened condensed milk
  • 2 tsp lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 6 egg yolks
  • 1 (8-oz.) container mascarpone cheese
  • 1 peach, 1 nectarine, 2 apricots, 2 plums, cut in wedges
  • 1 Tbsp sugar
  • 1 Tbsp lemon juice (or limoncello if you have it)
  • edible flowers for garnish (optional)

Instruction

  • Preheat the oven to 350° F.
  • Stir together first 4 ingredients; firmly press crumb mixture on bottom and sides of 9 round tart pans with removable bottoms (about 4-5 Tbsp per pan).
  • Place tart pans on a baking sheet, and bake at 350°F for 10 min or until lightly browned.
  • Cool completely in baking sheet on a wire rack (about 30 minutes).
  • Whisk together sweetened condensed milk, lemon juice and zest, and egg yolks, until well blended; whisk in mascarpone cheese until blended smooth. Spoon mixture into prepared tart shells.
  • Bake at 350°F for 12 to 15 minutes or until almost set (the center will set as they chill).
  • Cool completely on a wire rack (about 1 hour).
  • Chill 4 hours.
  • Arrange sliced stone fruit wedges and edible flowers decoratively over tarts just before serving.