Ingredients Jump to Instructions ↓

  1. 1/2 cup (4 ounces) mascarpone cheese, at room temperature

  2. 1/8 cup superfine sugar

  3. 1/2 cup prepared lemon curd

  4. 22 (1 1/4-inch) mini phyllo tart shells, baked

  5. 22 pieces crystallized, edible flowers

Instructions Jump to Ingredients ↑

  1. Preheat the broiler.

  2. In a medium mixing bowl, whip the cheese with the sugar until creamy. Pipe a scant layer of cheese in the bottom of each tart shell. Top with a scant layer of lemon curd.

  3. Place the filled tart shells, evenly spaced, on a sheet pan. Pipe 1 tablespoon of meringue onto the top of each tartlet.

  4. Place under the broiler, 4 to 6 inches from the flame, for approximately 1 minute or until slightly browned.

  5. Bring the tarts to room temperature before serving. Garnish each tart with a crystallized flower.


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