Shortbread Crust Tart - 2 ways

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.

I started by placing 1 cup white rice flour, 1 cup brown rice flour, 2/3 cup potato starch, and 6 tbsps sugar in my food processor.  I gave it a quick whirl.

I added 2 sticks of butter cut into chunks to the machine,

and pulsed until it resembled coarse crumbs.

I added in 2 egg yolks and 1 whole egg and blended until smooth.  I divided the dough in half and pressed each half into a greased tart pan.  Sorry about the weird color in this pic.  Obviously my camera and I are not friends.

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.

Spread the cheese mixture in the tart crusts.

I macerated a qt of strawberries in 1/4 cup sugar, then added 1tbsp corn starch, and 2 tbsps grand marnier, brought it up to a simmer, and cooked til thickened.  After allowing it to cool a bit, I spooned the strawberries over one of the tarts.

For the other tart, I macerated 1 cubed mango and 2 sliced apricots in 1/4 cup sugar, then added 1 tbsp corn starch, and 2 tbsps peach schnapps, brought it up to a simmer, and cooked til thickened.  Again, I allowed it to cool before spooning over the tart.

Both fruit toppings were thickened and ready by the time I had cleaned up.

Thanks for popping in and baking with me.