TIP OF THE DAY: Make Tarts With Cookie Dough
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It’s hard to find a mascarpone cheese that isn’t delicious, but Crave Brothers Mascarpone has achieved the title of “most delicious,” winning first place awards in the American Cheese Society Competition, The World Dairy Expo and the Wisconsin State Fair Cheese and Butter Contest.
Mascarpone is perhaps best known in the U.S. as the base of tiramisu. Yesterday, we used it to whip up some Lemon Mascarpone Tarts. The Crave family’s recipe makes it easy, by using refrigerated sugar cookie dough instead of mixing up and rolling out pastry dough. It’s a great time-saving tip. Lemon is one of those flavors that’s delicious in any season—a godsend in the winter during the drought of seasonal fruit, and refreshing on the hottest summer day. In addition to the cookie dough, all you need are three ingredients: mascarpone, a jar of lemon curd and a garnish of fresh raspberries or blueberries. |
 Tempting Lemon Mascarpone Tarts are easy to make. Photo courtesy Crave Brothers. |
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You can fill the tart shells with anything. Pudding or berries glazed with melted currant jelly are two more easy options. This recipe yields 36 mini tarts. For more recipes, visit the CraveCheese.com. LEMON MASCARPONE TARTS Ingredients 1. Preheat oven to 350° F. Slice cookie dough into discs 1/4 to 1/2 inch thick. Slice each disc in half. In a greased mini muffin tin, press pieces of cookie dough into each muffin space. Bake for 8 to 10 minutes or until golden in color. Set aside to cool completely. 2. Meanwhile, place lemon curd in a microwaveable dish and heat until spreadable. Whisk curd with mascarpone until light and airy. 3. To assemble tarts, use a small cookie scoop to fill each sugar cookie tart with lemon mascarpone filling. Top with a fresh raspberry. ABOUT CRAVE BROTHERS Not only do the Crave Brothers produce a family of award-winning artisan cheeses, they do it using 100% green power and practicing water conservation and recycling. In fact, as a carbon-negative company, they produce more power with their bio digester than they use for their dairy and cheese plant. The Crave family farms 2,000 acres of rich land in south-central Wisconsin, growing soybeans, corn and alfalfa to use as nutritious feed for their Holstein cows. From the manure digester to water recovery, sustainability is top-of-mind on the farm. Every pound of cheese made by George Crave, a licensed cheese maker, is made with milk from the family’s herd. Crave Brothers Farmstead Cheese produces Mascarpone, Fresh Mozzarella, Les Frères® and Petit Frère® French-style cheeses, Farmer’s Rope® Part-Skim Mozzarella String Cheese and Oaxaca.
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