Stone fruit Lemon Mascarpone Tarts

These Stone fruit Lemon Mascarpone Tarts are sweet and tangy, with a crunchy base and a velvety smooth custard, pillow for the succulent, luscious stone fruit and edible flowers.

Crust:
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)

Filling:
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

Topping:
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)

View the full recipe at Sugar Love Spices →