Blueberry Mascarpone Cheese Tarts
Indulge in the decadence of Blueberry Mascarpone Cheese Tarts—an effortless yet elegant dessert perfect for any occasion. These luscious tarts feature crispy pre-made tart shells filled with a velvety mascarpone cream, lightly sweetened with powdered sugar and infused with vanilla, all folded with airy whipped cream for a silky texture. Topped with a vibrant homemade blueberry compote, bursting with fresh fruit flavor and a hint of lemon, these mini treats balance sweetness and tang with every bite. Ready in just 30 minutes, these no-bake tarts are ideal for entertaining or treating yourself to something special. Serve chilled, and garnish with fresh blueberries for a stunning presentation that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 6 pre-made shells Tart shells
- 250 grams Mascarpone cheese
- 50 grams Powdered sugar
- 120 ml Heavy cream
- 1 teaspoon Vanilla extract
- 200 grams Fresh blueberries
- 30 grams Granulated sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
Prepare the tart shells by removing them from their packaging if using pre-made shells. If using homemade, ensure they are baked and cooled before proceeding.
In a medium mixing bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and well combined.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
Spoon the mascarpone filling evenly into the tart shells and smooth the top with a spatula. Set aside in the refrigerator to chill while preparing the blueberry topping.
In a small saucepan, combine the fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and begin to soften (about 5 minutes).
In a small bowl, mix the cornstarch with 1 tablespoon of water to form a slurry. Add this mixture to the saucepan and stir well. Cook for another 1-2 minutes, or until the mixture thickens to a glossy compote. Remove from heat and allow to cool to room temperature.
Once the blueberry compote has cooled, spoon it over the chilled mascarpone-filled tart shells, spreading it evenly.
Serve immediately or chill further for 15-20 minutes to allow the flavors to meld. Garnish with fresh blueberries or a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 100.1 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
