Blueberry Mascarpone mini tarts are made with store-bought puff pastry and a tangerine curd filling. They make an absolutely delicious dessert that will impress your guests for sure!
One of our favorite desserts is blueberry tarts, especially this one, that’s super light and extremely, extremely delicious. It’s even pretty enough to impress dinner guests.
My father in law gave me a lot of tangerines and I’m not a big fan of them. In my home, only my youngest son likes this fruit. Of course, we made tangerine juice but we still had a lot of them. So I need to give a destiny to the amounts of tangerines before they spoiled.
In the other day, some friends of ours came to visit and lunch with us. This was my salvation. One thing that I always have in my fridge is store-bought puff pastry because there are so many recipes that you can make with it. Easy, versatile, and convenient frozen puff pastry sheets can be sliced small to form bite-size desserts, sliced larger for turnovers and dumplings, or left whole for tarts.
So I’ve created these easy-to-make, individually-sized three-layer blueberry mascarpone mini tarts with a puff pastry crust. They’re filled with the most luscious tangerine curd filling. In the middle, we have this elegant mascarpone frosting, which is my favorite frosting in the whole world. It’s finished with frozen blueberries. I used these mini tart pans.
Can you substitute other fruit and maybe garnish with mint leaves or edible flowers? Why, yes. Yes, you can.
Can you substitute or omit tangerine curd? Yes, you can. These mini tarts go very well with lemon curd too, or if you prefer you can omit this layer and fill the tarts only with the mascarpone frosting and fruit.
Now everyone can enjoy these utterly decadent and irresistible, luscious dessert!! Make them soon, everyone will love them!|
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 45 minutes |
| Servings |
tarts
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- 4 sheets frozen puff pastry
- 500 g mascarpone cheese
- 80 g icing (confectioner's) sugar,
- 1 tsp vanilla extratct
- 1 tbsp Heavy Cream
- 1 tbsp corn starch
- 1 tbsp butter
- 4 eggs
- 2/3 cup sugar
- 8 tangerine juice
Ingredients
Mascarpone Frosting
Tangerine Curd
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- In a saucepan, add all the tangerine curd ingredients and whisk well till combined.
- Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
- Remove saucepan from heat. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
- Preheat oven to 150°C (300°F). Trim the edges of pastry to form a circle and place on the mini pie pan.
- Pour the tangerine curd into the pans and bake in the oven for about 10 - 15 minutes.
- Remove from the oven and let it cool completely.
- Combine mascarpone cheese, vanilla, and heavy cream in a large bowl; beat with an electric mixer until smooth and creamy.
- Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
- Spread over the tarts (don't forget that they have to be completely cool). Top with the blueberries.
You can store the tangerine curd in a mason jar in the fridge, up to 1 1/2 weeks.
