These delicious chilled, creamy pies are the perfect summer dessert when entertaining.

2 2/3 cups butter cookie crumbs (about 1 1/2 [7.5 ounce] packages butter cookies)

1/3 cup butter, melted

1/4 cup powdered sugar

1/2 teaspoon almond extract

1 (14 ounce) can sweetened condensed milk

2 teaspoons lemon zest

1/2 cup fresh lemon juice

6 egg yolks

1 (8 ounce) container mascarpone cheese

Toppings: fresh berries, sliced peaches or plums, fresh mint or thyme sprigs

Preheat oven to 350 degrees. Stir together first 4 ingredients; firmly press crumb mixture on bottom and up sides of 6 (3 3/4 inch) round tart pans with removable bottoms, about 6 tablespoons per pan. Place tart pans on a baking sheet and bake 10-12 minutes or until lightly browned. Cool on baking sheet on a wire rack completely (about 30 minutes). Whisk together sweetened condensed milk, lemon zest, lemon juice, and egg yolks until well blended; whisk in mascarpone cheese just until blended. Spoon mixture into prepared tart shells. Bake at 350 degrees for 12-15 minutes or until almost set. The centers will not be firm but will set up as they chill. Cool completely on wire rack for about 1 hour. Cover and chill 4 hours. Arrange berries and fruit decoratively over tarts just before serving. Makes 6 servings.

~ Madge Shepard, 31 Extension and

Community Association (ECA)