Lemon Mascarpone Brûlée Tarts with Raspberry Sauce

Ingredients

  • ¼ cup milk
  • ¾ cup unsalted butter
  • ½ cup superfine granulated sugar
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • 2 tablespoons lemon zest
  • + 11 more ingredients
    • ¾ cup mascarpone cheese
    • 1 ½ cups fresh raspberries or thawed frozen raspberries (not in syrup)
    • 3 tablespoons granulated sugar
    • ¾ cup pecans
    • ½ cup unsalted butter
    • 1 ½ cups granulated sugar
    • 1/3 cup fresh lemon juice
    • 3 whole large eggs
    • 2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 6 tablespoons heavy cream

Cut butter into 1/2-inch pieces. In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. Form dough into a flattened disk and chill, wrapped in plastic wrap, at...

View full recipe at Epicurious

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