1 tube refrigerated sugar cookie dough
1 450g Crave Brothers Farmstead Classics-Mascarpone, at room temperature
1 jar lemon curd
475 g fresh raspberries
Preheat oven to 175C.
1.Slice cookie dough into discs about 1 cm thick. Slice each disc in half.
2.Press pieces of cookie dough into greased mini muffin tin.
3.Bake for 8-10 minutes or until golden in colour. Set aside to cool completely.
4.Whisk lemon curd with mascarpone until light and airy.
5.To assemble tarts, use a small cookie scoop to fill each sugar cookie tart with lemon mascarpone filling.
6.Top with a fresh raspberry.
I didn’t use cookie dough, instead I made a biscuit base using 200g digestives, 100g shortbread biscuits with chocolate chips, and 150g of melted butter. The mixture was pressed into a 23cm springform tin and chilled for 2-3 hours, then topped with the lemon curd and mascarpone mix. I mixed a pack each of raspberries and blackberries with a little sugar and served them on the side, a great combination.
The advanced lesson focussing on The Americas featured a Chardonnay that actually had lemon curd in the tasting notes, that was enough of a hint for me to try out this recipe. I added the fruits as they seemed to feature highly in the red wine descriptions for this lesson. The White Zin, although a bit of a wild card, needed something sweet – I try to please.
Esser Vineyards Chardonnay, (Chardonnay/Viognier/Riesling/Grenache), Monterey, California, 2008, MYR95 from Tesco
Beringer White Zinfandel, Napa Valley, California, 2011, MYR 59 from Bangsar Village Grocer