Lemon Mascarpone Brûlée Tarts with Raspberry Sauce

Ingredients

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

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