| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 45 minutes |
| Servings |
tarts
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Ingredients
Mascarpone Frosting
- 4 sheets frozen puff pastry
- 500 g mascarpone cheese
- 80 g icing (confectioner's) sugar,
- 1 tsp vanilla extratct
- 1 tbsp Heavy Cream
Tangerine Curd
- 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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|
Instructions
Tangerine Curd
- 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.
Mascarpone Frosting
- 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.
Recipe Notes
You can store the tangerine curd in a mason jar in the fridge, up to 1 1/2 weeks.