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Get Your Bake On Recipe: Mini Tartlets with Blueberries and Mascarpone

Blueberry_Mascarpone_Tart_400I made these beautiful and tasty mini tartlets for the “72 Miniatures Challenge” on the finale of The American Baking Competition, and I was so excited about the results. I love these little pastries; they are incredibly versatile and can be filled with almost any sweet or savory ingredient. From Get Your Bake On.

Makes twelve 3-inch tartlets

A great tip is that you can make the tartlet shells ahead of time and freeze them until you are ready to bake them. Have fun with this recipe and try to come up with unique combinations of flavors—you can even try different fruits. Whatever you decide to fill these with, they are bound to be a hit!

1 large egg yolk
2 tablespoons ice water
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
¹/3 cup sugar
¼ teaspoon salt
½ cup (1 stick) unsalted butter, cut into pieces and kept cold
1 pint blueberries, plus more for garnish
2 tablespoons light corn syrup
1 cup heavy cream
²/3 cup confectioners’ sugar
16 ounces mascarpone cheese
1 pint strawberries, hulled

In a small bowl, stir together the egg yolk, ice water, and vanilla; set aside.

In a food processor, pulse together the flour, sugar, and salt, then add the butter and mix on low speed until the mixture resembles coarse crumbs. Add the egg mixture and mix on low speed until the dough comes together.

Turn out the dough onto a lightly floured work surface, shape it into a disc, wrap it in plastic, and refrigerate for at least 30 minutes, or until completely chilled.

Preheat the oven to 350°F.

On a lightly floured surface, roll out the chilled dough to ⅛ inch thick. Cut twelve 4½-inch rounds from the dough and place them in 3- to 3¼-inch tartlet pans. Press the dough so that it is completely fitted into the pans, then trim the edges so that the dough is flush with the top. Use a fork to prick the dough all over and transfer to the refrigerator to chill for 30 minutes. Line each unbaked tartlet shell with parchment paper, fill them with pie weights, and blind bake for about 20 minutes. Remove the parchment and pie weights and bake for 5 to 10 minutes more, or until the crust is lightly golden.

Set aside to cool.

Reduce the oven temperature to 300°F. Place the blueberries on a rimmed baking sheet and drizzle them with the corn syrup. Bake for 1 hour. Let cool, then transfer the blueberries to a bowl and mash them and set aside.

In the bowl of a standing mixer fitted with the whisk attachment, beat together the cream and ⅓ cup of the confectioners’ sugar until stiff peaks form.

Cover and chill until ready to use.

In a separate bowl, beat together the mascarpone and remaining 1/3 cup confectioners’ sugar until smooth. Gently fold in the whipped cream. Divide the mixture between two bowls. Fold the mashed blueberries into one of the bowls, then transfer the blueberry whipped cream to a piping bag fitted with a 1/2-inch star tip.

To assemble, fill each cooled tartlet crust with the plain mascarpone whipped cream mixture. Top each with a hulled strawberry, point-side down (you may need to cut larger strawberries in half horizontally to fit). Fill the hulled center of the strawberry with the blueberry mascarpone mixture and top with fresh blueberries.

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