Ingredients
SERVINGS: 8-10 Serving(s)
Crust
- 36 vanilla sandwich cookies
- ½ cup melted butter
Filling
- 8 ounces mascarpone
- 4 ounces cream cheese
- ¾ cup powdered sugar
- zest and juice of 2 lemons
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- 1 pint raspberries
- 1 tablespoon raspberry jam (seedless)
Preparation
In a food processor, crush 36 cookies into fine crumbs. Add butter and pulse a few more times, until well combined. Press crumbs into the sides and bottom of tart pan. Gently cover with foil and chill in the refrigerator.
In a bowl, mix together ascarpone, cream cheese, powderedsugar, lemon zest, and juice, until smooth. In a separate bowl, whip cream and vanilla to soft peaks. Gently fold cream into the cheese mixture.
Spoon filling into tart pan and place raspberries on top.
In a small bowl, mix together raspberry jam and 1–2 teaspoons water, until smooth. Using a pastry brush, lightly brush jam on top of raspberries.
