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!!
Servings Prep Time
4tarts 30minutes
Cook Time Passive Time
15minutes 45 minutes
Servings Prep Time
4tarts 30minutes
Cook Time Passive Time
15minutes 45 minutes
Ingredients
Mascarpone Frosting
  • 4sheets frozen puff pastry
  • 500g mascarpone cheese
  • 80g icing (confectioner’s) sugar,
  • 1tsp vanilla extratct
  • 1tbsp Heavy Cream
Tangerine Curd
  • 1tbsp corn starch
  • 1tbsp butter
  • 4 eggs
  • 2/3cup sugar
  • 8 tangerine juice
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.