Ingredients

1/2 cup strawberry preserves, at room temperature
1 1/2 (6.3-ounce) packages miniature bite-size sweet tart shells
1 (8-ounce) package mascarpone cheese, softened
1/4 cup Limoncello or lemonade
2 tablespoons fresh lemon juice
3/4 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 teaspoon lemon extract
2 quarts fresh strawberries, halved

Directions

Place about 1/2-teaspoon strawberry preserves in bottom of each tart shell; set aside.

In a medium bowl, combine mascarpone cheese, Limoncello or lemonade and lemon juice. Beat at medium speed with an electric mixer until creamy.

In a medium bowl combine cream, sugar and lemon extract. Beat at medium-high speed with an electric mixer until medium peaks form. Fold into mascarpone mixture, stirring until combined.

Spoon about 1 tablespoon mascarpone mixture into each tart shell. Top each with a strawberry half.