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Blueberry Mascarpone Mini Tarts
Blueberry Mascarpone mini tarts made with store-bought puff pastry and an orange curd filling. They are an irresistible and delicious dessert!!
Blueberry Mascarpone mini tarts made with store-bought puff pastry and an orange curd filling. They are an irresistable and delicious dessert!!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
tarts
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
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
tarts
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
Blueberry Mascarpone mini tarts made with store-bought puff pastry and an orange curd filling. They are an irresistable and delicious dessert!!
Instructions
Tangerine Curd
  1. In a saucepan, add all the tangerine curd ingredients and whisk well till combined.
  2. 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.
  3. Remove saucepan from heat. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
  4. Preheat oven to 150°C (300°F). Trim the edges of pastry to form a circle and place on the mini pie pan.
  5. Pour the tangerine curd into the pans and bake in the oven for about 10 - 15 minutes.
  6. Remove from the oven and let it cool completely.
Mascarpone Frosting
  1. Combine mascarpone cheese, vanilla, and heavy cream in a large bowl; beat with an electric mixer until smooth and creamy.
  2. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
  3. 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.