MASCARPONE CHEESE WALMART RECIPES

Steps:

• Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms. Press mixture into a 10" tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth. 
• Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely. 
• Make filling: In a medium bowl using a hand mixer beat heavy cream until stiff peaks form. In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and almond extract and beat until no lumps remain. Fold in whipped cream. 
• Spread filling over cooled crust and arrange fresh fruit on top. 
• In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.

Steps:

• Line an 9x9 baking pan with aluminum foil. Lightly spray it with cooking spray. Set aside.
• Preheat oven to broil, and position top rack to 6 inches from the heating element. Line a baking sheet with aluminum foil, and spray it with cooking spray. Arrange marshmallows in a single layer on prepared baking sheet. Set aside.
• Brown the butter: Melt butter in a dutch oven or large pot over medium heat. Cook the butter until it's golden and smells nutty, stirring frequently to prevent the butter from burning, about 5-10 mins. Remove from heat, and stir in vanilla and sea salt.
• Immediately after pulling butter off the heat, place marshmallows under the broiler. Broil for 1 to 1 ½ mins until the marshmallows are golden and toasted. Add toasted marshmallows to the pot with the butter, and stir until the marshmallows are completely melted and incorporated with the butter.
• Stir the cereal into the marshmallow mix until completely coated. Spritz the back of your spatula with cooking spray, and gently press the cereal mix evenly into the prepared pan. Allow the rice krispie treats to sit for at least 1 hour to cool and set.
• Remove the bars from the pan by lifting the foil out of the dish. Cut into 16 squares. Serve!