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Flakey pastry crust, creamy smooth mascarpone whipped cream and flavorful blueberry sauce makes these Tartlets With Mascarpone Whipped Cream And Blueberry Sauce the perfect mini dessert.
Hi guys! Happy Friday!
I made these mini tarts a couple of weeks ago and almost forgot to post the recipe. They are really cute, flakey and loaded with freshness! They are the perfect addition for any celebration.
If you like blueberries, you’ll love these. I topped them with simple home made blueberry sauce. The sauce is made with fresh blueberries, I got at the Farmer’s Market.
I filled these tartlets with one of my all time favorite fillings (pastry cream) – mascarpone whipped cream. I like it because it is light, but in the same time it holds its shape and texture way better that plain whipped cream. I’ve used mascarpone whipped cream in other desserts like this Matcha Layer Cake, Tiramisu Cupcakes and Whipped Mascarpone Cream Puffs.
Add some lemon zest to it, which will pair perfectly with the blueberry topping.
For the tartlets – I made the pie crust (dough) from scratch, but you can also use store bought. I decided to go with an unsweetened pie crust, because there already is enough sweetness form the mascarpone whipped cream and blueberries.
You’ll need to pre bake the crust, before you fill them with the mascarpone whipped cream. I made an all butter crust, which had an amazing flavor. You’ll also need tartlet tins and baking (pie) weights. Dried beans will do the job as well. You can definitely bake these mini tarts without the weights, but the bottom of the crust will definitely buckle a little. Make sure that the oven is set at 350 F.
TARTLETS WITH MASCARPONE WHIPPED CREAM AND BLUEBERRY
Ingredients
Tartlets crust (unsweetened pie crust):
- 2 cups (250 grams) all purpose flour
- 3/4 (180 grams) cups cold butter
- 1 egg yolk
- 2 tbsp chilled water
Mascarpone Whipped Cream:
- 3/4 cup cold heavy cream
- 1/2 tsp lemon zest
- 4 oz mascarpone cheese, , at room temperature
- 1/4 cup sugar
Blueberry Sauce:
- 2 cups fresh for frozen blueberries, (if using frozen, do not thaw)
- 1/4 cup sugar
- 1 tsp cornstarch
- 2 tbsp lemon juice
- zest from 1 lemon
- 1/2 tsp vanilla extract
Instructions
For the tartlet shells:
- Place flour and butter in a food processor and pulse, until mixture resembles fine great crumbs. Add egg yolk and water and pulse until it forms a ball of dough. Transfer to a surface lined with plastic wrap, form a disc and refrigerate for 30 minutes.
- Remove from the fridge and place on a lightly floured surface. Roll dough, until it is about 5 mm thick. Cut dough using the top of the tartlet tins (the amount of dough cut from 1 tin is enough to fill it and make 1 relatively thin tartlet shell. Spray tins with cooking spray very lightly.
- Line eight 4 inch (9.5 cm) with dough,press into the sides. Refrigerate for 15 minutes, until firm.
- Place tartlet tins on a baking sheet.Add baking weights, if you are using any. Cover with parchment paper. Bake at 350 F (170 C) for 15 minutes, then remove parchment paper and then bake for 10 more minutes. Carefully remove weights and bake for 3 more minutes, until golden.
- Let tartlet shells cool completely and then remove form the tins.
For the mascarpone whipped cream:
- In a medium bowl using a rubber spatula mix together Mascarpone cheese and ¼ cup sugar. (Do not mix Mascarpone with an electric mixer, because depending on its temperature and the room temperature it may separate)!
- In the bowl of an electric mixer on high speed beat heavy cream until stiff peaks form. (Do not over beat, as it may turn into butter).
- Using a rubber spatula gently fold whipped cream into Mascarpone-sugar mixture. Add lemon zest and mix to combine.
For the blueberry sauce:
- Combine blueberries and sugar in a medium sauce pan and cook over medium heat for 10-12 minutes. Add cornstarch, lemon juice, lemon zest and vanilla. Thin sauce with water if it appears too-thick. Store in an air tight container in the fridge until ready to use (or up to 5 days).
- To assemble the tartlets:
- Fill tartlet shells with mascarpone whipped cream and top with 1 tbsp blueberry sauce. Decorate with mint leaves. Serve immediately, or refrigerate for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Mini Desserts:
Meringue Nests With Lime Curd And Cherries
Blender White Chocolate Pots De Creme
Berry Lemon Tartlets
These are so pretty and look so delicious, I could eat 1 or 3 🙂
Happy Friday to you Mira! These little tarts are the cutest! Just pinned!
These are so adorable and elegant – quite a feat to combine those two! I love love love marscapone.. and blueberry together?! Amazing!
Thanks Cheryl!!!
Oh My goodness! These tarts looks awesome Mira! So so good! What a lovely presentation!
These look BEYOND gorgeous! I love that classic lemon and blueberry flavor combo! 🙂 Could you deliver a couple hundred of these to my house? 😉
Thanks so much! Sending some your way!
I adore little tartlets… somewhat like cupcakes, there’s no cutting involved and everyone gets their own! The marscapone creme sounds divine as does the blueberry sauce and lemon makes any dessert a little extra special. Lovely recipe, Mira! Thank you for this! 😀
These tarts are gorgeous, Mira! Love the mascarpone whipped cream and blueberries! They’re perfect for summer!
Wow. I can’t’ believe you forgot to post these! That just goes to show how many amazing dishes come out of your kitchen all the time!
These tartlets are just gorgeous!! I love that they are made with mascarpone!!
how pretty are these tartlets Mira! can’t believe you forgot to post THESE? Beautiful!