During the recent flood cleanup, we cooked out at a friend's house at the end of the day, nearly every day of the last 2 weeks. We'd work all day tearing out flood damage, then shower, and head over to their home to relax. Along with bringing over meat to throw on the grill, I like to bring a dessert so that WD doesn't have to skip the dessert. These Shortbread Crust Tarts are perfect because they can be made early in the morning and filled just before heading out.
After baking at 300 for 30 minutes, I removed the tart crusts and allowed them to cool. This is the point where I left to help out with flood debris removal, but there's no reason why you can't make these all at once. Beat together 8 oz of mascarpone, 8 oz of regular cream cheese, 1/3 cup honey, and 1/4 cup lemon curd.
Both fruit toppings were thickened and ready by the time I had cleaned up.
Thanks for popping in and baking with me.