• Line a 9 inch | 22 cm round tart pan like you would usually do and set aside. NOTE: For this recipe, I used my Pie Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 375℉/190℃.

TART CRUST PREPARATION

• Place the crackers in the bowl of a food processor and process until fine crumbs form. Add the granulated sugar, sea salt, then process. Then, add the cooled melted butter and process again until well combined.
  12 full sheets Graham crackers, 1.76 oz granulated sugar, 1/8 tsp sea salt, 2.65 oz butter
  
• Place the crumbs into the prepared tart pan and evenly spread the crumbs so that they cover the bottom of the pan and sides.

  Press down on the bottom firmly to make a compact layer. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a rim about a 1/4 inch | 0.5 cm thick.
  

BAKE!

• Bake for 4-5 minutes at 375℉/190℃. It is ready when the edges of the crust are lightly browned.

  Set the baked crust on a rack and let cool. NOTE: The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic.
  

LEMON CURD MASCARPONE CREAM PREPARATION

• In a mixing bowl, beat the mascarpone cream on high speed with a hand mixer until soft and creamy, about 1-2 minutes.
  16 oz Mascarpone cheese
  
• Add the lemon curd, lemon zest and powdered sugar. Mix on low until just combined. OPTIONAL: Taste and if you want more tartness, add the lemon juice (one teaspoon at a time).
  4 oz lemon curd, 1 lemon zest, 1 Tbsp lemon juice, 0.53 oz powdered sugar
  
• Spread the lemon mascarpone cream into the cooled tart crust and level it with an offset spatula.
  6 oz raspberries, 3 oz Blueberries
  
• Decorate with berries, here raspberries and blueberries, and extra lemon curd.

  Chill for at least 3 hours (overnight is fine too). Serve chilled. NOTE: I like to take it out of the refrigerator 15 minutes before serving. Enjoy & Bon Appétit!