Blueberry Lemon Tartlets
Blueberries and lemon are a delicious summer combination, and these blueberry lemon tartlets prove it!
Servings: 10 tartlets
Ingredients
- 1 batch tartlet shells prepared according to the recipe
- 1 batch mascarpone cream prepared according to the recipe
- Lemon curd according to the recipe
- 200 grams fresh blueberries
Instructions
- As you can see, these tartlets are made by combining several existing recipes from my blog. Sometimes it really can be that simple! Because of that, the instructions are a little different from what you might be used to, but I’ll share a few tips to help you prepare everything smoothly.
- It’s easiest to make the lemon curd (a day) in advance, so you don’t have to wait for it to cool before assembling the tartlets. The tartlet shells can also be made (a day) ahead, though you can bake them the same day if you prefer. The same goes for the mascarpone cream.
- Once all the components are ready, you can assemble the tartlets. Fill each shell with mascarpone cream, just below the rim. You may have a little cream left over.
- You’ll need 2-3 teaspoons of lemon curd per tartlet. The full lemon curd recipe will give you more than enough, so you’ll likely have some left to stir into yogurt or use in another dessert. Spread the lemon curd evenly over the mascarpone layer.
- Finally, add the blueberries. I decorated each tartlet a little differently and used about 200 grams (7 oz) in total. If you want to completely cover each tart with blueberries, you’ll need a bit more.
How to store
Store the tartlets covered in the refrigerator. They will keep well for 2-3 days.