Makes: 12 servings

Ingredients:
For Short Dough
1 ¼ cups flour
1 teaspoon sugar
½ teaspoon salt
6 tablespoon cold butter, cut into small cubes
1 egg
1-3 teaspoon ice water

Directions:
In food processor, pulse flour, sugar, and salt together. Add butter and pulse until it is a coarse
meal. Add egg and water and pulse until it comes together. Remove from processor and knead
a few times to get a smooth dough. Wrap in plastic and let rest for 30 minutes.

Filling
3 cup room temperature mascarpone cheese
1 ½ cup sugar
Zest and juice of 4 limes
½ teaspoon vanilla

Directions:
In bowl, gently fold sugar, lime and vanilla into room temp mascarpone with rubber spatula.
Mascarpone will break if overworked, so do this by hand and be gentle! Set aside.
Preheat oven to 350. On generously floured surface, roll out dough to 1/4 inch thickness. Cut
into rounds just a bit larger than you tart shells. Grease tart shells, and press in dough to the
top scalloped edge, trim if necessary, and using fork, pierce holes all along bottom of tart shell.
Bake on cookie sheet in bottom rack of oven for 10-20 minutes, until golden brown. Let cool.
When shells are cool, pop them out of the tart shell, and spoon in mascarpone mixture, Level
with back of butter knife. Top whole tart with raspberries, all the way to the edge, hole side
down. Chill before serving for 1 hour. Serve with raspberry coulis and whipped cream.

Raspberry Coulis
Ingredients:
1 cup raspberries
½ cup sugar
¼ cup water
1 teaspoon lemon juice

Directions
In small saucepan, add water, sugar and lemon juice and stir. When this comes to a boil, add
raspberries and cook until they begin to fall apart. Remove from heat and blend with hand
blender or blender. Strain out seeds with fine mesh sieve. Let cool.