Lemon Mascarpone And Raspberry Tarts

• 3 None large egg yolks
• 1 tsp cornstarch
• 1/3 cup lemon juice
• 1/3 cup plus 2 tbsp sugar
• 1 tsp finely grated lemon zest
• 4 tbsp unsalted butter, chopped
• 2 sheets frozen pie crust, thawed
• 1/2 cup mascarpone
• None None Fresh raspberries, confectioners' sugar, to serve

1. In a small saucepan, whisk together the yolks and cornstarch, until smooth. Add the lemon juice, sugar and lemon zest, whisking well.
2. Place the saucepan over low heat and cook for 1-2 mins, stirring, or until the sugar dissolves. Add the butter, a few pieces at a time, and stir for 2-3 mins, or until all the butter is melted. Continue to cook, whisking constantly, for 5-6 mins, until the mixture comes to a boil and thickens.
3. Remove the lemon curd from the heat and transfer to a bowl. Cover the surface with plastic wrap and allow to cool (ensure the plastic touches the surface of the curd so a skin does not form).
4. Meanwhile, preheat the oven to 350u0b0F. Lightly grease twenty-four 1-inch tart pans. Using a 2-inch round cutter, cut 24 rounds from the pie crust. Line the tart pans with the pastry discs. Bake for 10-12 mins or until golden and crisp. Remove from the pans and set aside onto wire racks to cool completely.
5. Add the mascarpone to the cooled lemon curd and whisk until well combined.
6. When ready to serve, place a heaped teaspoon of lemon curd into each pastry case. Top with raspberries and dust with confectioners' sugar.

egg yolks, cornstarch, lemon juice, sugar, lemon zest, unsalted butter, crust, mascarpone, fresh raspberries

Taken from recipes-plus.com/api/v2.0/recipes/29465 (may not work)