Here’s a sweet treat for you – blueberry lemon mascarpone tarts. Crumbly tart shells filled with lemon laced mascarpone and jumbo blueberries. These small tarts are just right for one person and will serve as dessert or a sweet treat for brunch.
You will love these blueberry lemon mascarpone tarts. The buttery richness of the tart shell is really all I need, but the stars in this dish is the filling. The sweetened mascarpone is whipped with vanilla, lemon zest and powdered sugar, and is a great foundation for the plump blueberries that burst in your mouth at first bite.
Jumbo blueberries are wonderful. They’re great tasting, great looking, and so good for you. However, if blueberries are not your thing, you can use blackberries, strawberries or mango. Frankly, any fruit that works well with lemon.
If you’ve visited my blog a few times, you may know that I love food served in individual portions. I have so many “mini” versions of pans and bowls. I realize though that not everyone shares my obsession. You can use a 9 inch pan instead to make one large tart, just remember to adjust baking time.
This recipe makes eight tarts, so be careful. Make sure you have enough people to enjoy them with you, otherwise you will be stuck at home with them all by yourself. I don’t know about you, but I cannot be left alone with a bunch of sweet treats.
I love these blueberry lemon mascarpone tarts – did I say that already? They look so good all alone on a plate waiting for you to dive in with your fork. Give this recipe a try and dive in.
Blueberry Lemon Mascarpone Tarts
- 1 large egg yolk only
- 1 tbsp heavy cream
- 1 1/4 cups all purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp fine salt
- 8 tbsp unsalted butter chilled
- Extra butter to grease tart pans
- Extra flour for rolling out dough
- 2 cups mascarpone
- 1/3 cup powdered sugar
- 3 tsp lemon zest
- 1 vanilla pod
- 2 1/2 cups jumbo blueberries
Equipment & Utensils
- Food processor
- Plastic food wrap
- Rolling pin
- Parchment paper
- Pie weights
- 8 x 3 inch tart pans or 1 x 9 inch tart pan
- Hand mixer or whisk
- Whisk together egg yolk and cream in a bowl and set aside.
- Add flour, sugar and salt to food processor and mix together on a slow speed until throughly combined.
- Cut butter into 8 equal parts and scatter on top of flour mixture.
- Pulse ingredients until they resemble granules.
- Place food processor on low and while it's running slowly add egg mixture through feed tube.
- Let processor run on low until ingredients convert into a dough.
- Remove dough from processor and pat together and shape into a rectangular shape approx. 1 1/2 inches high.
- Cut dough into 8 equal chunks them wrap them up separately and place them in the fridge or 1 hour.
- Once dough has chilled grease each tart pan with some butter and set aside.
- Sprinkle a little flour on your work surface and lightly coat your rolling pin.
- Roll out each piece of dough to completely fill the tart pans, the dough should go beyond the edges of the pans.
- Carefully place the dough in the pans, then with your rolling pin, roll over the top of each one to get rid of the excess dough.
- Cut circles of parchment paper the size of the base of each tart pan and then place them on top of the dough, and place pie weights on top of the parchment paper.
- Place in a preheated oven at 375 and cook for approx. 5-8 mins until golden.
- Remove tart shells from oven and remove pie weights and parchment paper.
- Place tart shells back into oven and cook for another 5-8 mins until base is golden too.
- Remove from oven and allow to cool, then remove from tart pans.
- Place mascarpone, sugar and 2 tsp of lemon zest in a bowl.
- Split vanilla pod and scrap away seeds and add to bowl.
- Whisk ingredients together with a hand mixer or whisk until thoroughly combined.
- Place equal amounts of mascarpone mixture into the base of each tart shell.
- Mix blueberries with 1 tsp of lemon zest then layer blueberries on top of mascarpone.
- Place tarts in the fridge for one hour before serving.