These icebox tarts are bursting with the flavors of the season: a buttery crust, lemony filling, and seasonal fruits like berries, peaches, or plums, garnished with fresh herbs. Because they must be made several hours ahead and chilled, you’ll be cool as a cucumber when it’s time to serve.


  • 2⅔ cups butter cookie crumbs (about 1½ pkgs. butter cookies, like Pepperidge Farm Chessmen Cookies)
  • ⅓ cup butter, melted
  • ¼ cup powdered sugar
  • ½ teaspoon almond extract
  • 1 (14-oz.) can sweetened condensed milk
  • 2 teaspoons lemon zest
  • ½ cup fresh lemon juice
  • 6 egg yolks
  • 1 (8-oz.) container mascarpone cheese
  • Toppings: fresh berries, sliced peaches or plums, and fresh mint or thyme sprigs


  1. Preheat oven to 350 degrees. Stir together first 4 ingredients. Firmly press crumb mixture on bottom and up sides of 6 (3¾-inch) round tart pans with removable bottoms (about 6 tablespoons per pan). Place tart pans on a baking sheet and bake 10-12 minutes, or until lightly browned. Cool on baking sheet on a wire rack completely (about 30 minutes).
  2. Whisk together the sweetened condensed milk and next 3 ingredients until well blended. Whisk in mascarpone just until blended. Spoon mixture into prepared tart shells.
  3. Bake at 350 degrees for 12-15 minutes or until almost set. (The centers will not be firm but will set up as they chill.) Cool completely on baking sheet on a wire rack (about 1 hour). Cover and chill 4 hours. Arrange fruit decoratively over tarts and garnish with herbs just before serving. Makes 6 servings.

Source: Southern Living, June 2012

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...