Not to make you jealous or anything (ok, maybe trying to make you a little jealous), but Ellie and I whipped this little dessert beauty up last weekend to enjoy with our husbands . . . and then we ate it for breakfast the next morning. Hey, I’m pregnant (hopefully not for much longer though, c’mon Baby Jude!). I can eat dessert for breakfast if I want to.
Anyways – this was super simple to make and as Ellie said, it tastes restaurant worthy! I would NOT recommend using a silicon tart pan (it’s all I had) as it burned the tart crust a little bit. Not enough for us to complain about, but hey . . . just passing on the knowledge! Definitely an impressive dessert for the little effort it took to put it together. The crust tastes like a butter cookie, and the filling is lightly lemon scented, thick, creamy, and just delicious. You could fold in a little whipped cream to the mascarpone mixture if you wanted to lighten up the consistency a bit, but I liked it thick. . . now I just need to figure out what to do with the rest of the bottle of ruby port that I have left over from making this. . . I think I hear a pork tenderloin and some cherries crying out to me to be used with the port. . . Stay tuned. . .