Mascarpone is an extremely rich creamy cheese from Italy that has been gathering more and more of a following in the USA. It’s the main ingredient of Tiramisu, and is the reason for its smooth richness. It used to be hard to find, but now almost every grocery store carries it. You can find it in tubs with the gourmet meats and cheeses. I decided to make these tarts as a Valentine’s Day treat. Since fresh berries are very expensive in February, I made them with frozen berries. You can use frozen black cherries, strawberries, or any berry you can find. I only own 3 of the heart-shaped springform pans, so I just make 3 of the shells at a time. You can use any tart pans you like, or you can make this into a couple of larger tarts. The recipe can also be halved.

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Desserts tend to follow trends. Salted caramels are the hot ticket at the moment, and if you try it, you’ll see why. A little bit of salt cuts the sweet of the caramel, and brings out the depth of the flavor. This pie is fun because you have two caramel layers, yet only have to make the caramel once. For the pie crust, don’t prick the bottom of the crust before you bake it, or you run the risk of a caramel leak. Instead, use pie weights or even dry beans to keep the pie shell from bubbling. Make sure to leave enough time for all the cooling steps, and the overnight chill.

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