Blueberry Tarts
Shortbread Crust (for 2 tarts):
1 cup butter softened
1/2 cup sugar
2 cups all-purpose flour
To make the crust:
Cream together the butter and sugar.
Add in the flour and mix until combined. The crust will be crumbly.
Press into two fluted tart pans and bake at 350 for 8-10 minutes. Allow
to cool before filling.
Mascarpone Filling:
1 1/4 - 1 1/2 cups heavy whipping cream (I didn't measure)
1 package (8 oz.) mascarpone cheese, softened
scant 1/2 cup sugar (I think this could actually decrease or be left out entirely)
cinnamon
freshly ground nutmeg
For the Mascarpone filling:
Beat the whipping cream with the sugar
and spices until soft peaks form. Add in the mascarpone and beat just
until combined. Spoon into crust and top with blueberries. Drizzle the
top with honey and allow to chill for a couple of hours in the fridge.
A friend of mine recently found out that she needs to cut dairy out of
her diet, and so I made a tart that she could enjoy because the first
one I made the filling was almost entirely dairy.
Lemon Filling:
1/4 - 1/2 cup honey (I didn't measure)
2 Tbsp. all-purpose flour
3 Tbsp. tapioca flour
1/4 tsp. salt
1 1/2 cups water
2 lemons, juiced
2 Tbsp. unsalted butter
4 egg yolks, beaten
To make lemon filling:
In a medium saucepan combine honey, flour, tapioca flour, salt, water and lemon juice. You could also zest the two lemons and add the zest. Whisk together and cook over medium heat until it boils and starts to thicken. Add in the butter and stir until it melts. Pour a small amount into the egg yolks, whisking continually, and then pour the yolk mixture back into the pan and cook over medium-low heat until it thickens. Pour into the crust and place in the fridge to cool. Top with blueberries.
