Raspberry Reduction

Lemon Mascarpone Whip

Cookie Crust

1. Combine all ingredients
2. Divide between tart pans
3. Line each tart tin, and up the sides
4. Refrigerate for an hour or until chilled solid

Raspberry Reduction

1. In a medium pan, combine all ingredients
2. Put over medium heat and let raspberries release all their moisture. When you notice this happening, stir every minute or so
3. Once the berries reduce by half, you’ll be left with a thick jam
4. Pass through a sieve to remove seeds
5. Cool and put in mason jar

Lemon Mascarpone Whip

1. Combine, heavy cream, mascarpone and icing sugar in your stand mixer
2. Using whisk attachment, start on low speed to combine. Increase to med/low until peaks form
3. Once smooth & fluffy fold in lemon juice and zest
4. Pop into fridge until ready to use

Assembly

1. Take shells out of pan
2. Fill crust with mascarpone whip and spread evenly.
3. Swirl in raspberry reduction
4. Refrigerate for an hour
5. Top with fresh fruit of choice