Lemon-Mascarpone Icebox Tarts

• 2 2/3 cups butter cookie crumbs (about 1 1/2 7.5-oz. packages butter cookies)
• 1/3 cup butter, melted
• 1/4 cup powdered sugar
• 1/2 teaspoon almond extract
• 1 (14-oz.) can sweetened condensed milk
• 2 teaspoons lemon zest
• 1/2 cup fresh lemon juice
• 6 egg yolks
• 1 (8-oz.) container mascarpone cheese
• Toppings: fresh berries, sliced peaches or plums, fresh mint or thyme sprigs

1. Preheat oven to 350u0b0. 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 Tbsp. per pan). Place tart pans on a baking sheet, and bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on a wire rack completely (about 30 minutes).
2. Whisk together sweetened condensed milk and next 3 ingredients until well blended; whisk in mascarpone cheese just until blended. Spoon mixture into prepared tart shells.
3. Bake at 350u0b0 for 12 to 15 minutes or until almost set. (The centers will not be firm but will set up as they chill.) Cool completely on wire rack (about 1 hour). Cover and chill 4 hours. Arrange berries and fruit decoratively over tarts just before serving.
4. Note: We tested with Pepperidge Farm Chessmen Cookies.

butter cookie crumbs, butter, powdered sugar, almond, condensed milk, lemon zest, lemon juice, egg yolks, mascarpone cheese, fresh berries

Taken from www.myrecipes.com/recipe/lemon-mascarpone-icebox-tarts (may not work)