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Mini Pecan Lemon Berry Tarts
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Spare Ribs with Coffee Cocoa Dry Rub
Lemon Mascarpone Tarts
Spiked sweets

By Beth Crave Makes 36 tarts 1 tube refrigerated sugar cookie dough 1 pound Crave Brothers Farmstead Classics Mascarpone, at room temperature 1 jar lemon curd 1 pint fresh raspberries

Preheat oven to 350 degrees. Slice cookie dough into discs about 1/4- to 1/2-inch thick. Slice each disc in half. Press pieces of cookie dough into greased mini muffin tin. Bake for 8-10 minutes or until golden in color. Set aside to cool completely. Meanwhile, place lemon curd in microwaveable dish and heat until spreadable. Whisk lemon curd with mascarpone until light and airy. To assemble tarts, use a small cookie scoop to fill each sugar cookie tart with lemon mascarpone filling. Top with a fresh raspberry. Make ahead: Tarts can be made one day in advance. Store them in an airtight container. Filling can be made up to three days in advance. Store it in the refrigerator in another airtight container. Assemble just before serving. All materials courtesy of Crave Brothers Farmstead Classics. For complete recipes featuring Crave Brothers Mascarpone, visit