1/2 cup (4 ounces) Wisconsin Mascarpone Cheese, at room temperature
1/8 cup superfine sugar
1/2 cup store-bought lemon curd
22 minis (1 1/4-inch) mini phyllo tart shells, baked
1 1/2 cups prepared meringue mixture (available in baking sections of some stores*)
22 pieces crystallized, edible flowers, optional
Preheat the broiler.
In a medium mixing bowl, whip the cheese with the sugar until creamy. Pipe a scant layer of cheese in the bottom of each tart shell. Top with a scant layer of lemon curd.
Place the filled tart shells, evenly spaced, on a sheet pan. Pipe 1 tablespoon of meringue onto the top of each tartlet. Place under the broiler, 4 to 6 inches from the flame, for approximately 1 minute or until slightly browned. Bring the tarts to room temperature before serving. Garnish each tart with a crystallized flower.
*For whipped cream-topped pie, omit meringue and whip 1 cup whipped cream, adding 1/8 cup sugar when soft peaks form. Continue beating until firm peaks form—do no overbeat. Spoon a dollop of whipped cream on top each or spread over top of each and refrigerate until serving time.