Rhubarb Curd Tartlets with Mascarpone Cream and Berries

Name: Rhubarb Curd Tartlets with Mascarpone Cream and Berries
Prep time: 15 min
Total time: 15 min
Yield: 24 tartlets
Ingredients: 24 pre-made small tartlet shells; 2 cups Rhubarb-Lemon Curd; 5 oz mascarpone cheese; 1 vanilla bean; 1/2 cup heavy cream; 2 tablespoons powdered sugar; Strawberries and blueberries for garnish

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Prep Time
15 mins
Total Time
15 mins
Servings
24 tartlets
Course
Dessert, Snacks, Others
Cuisine
American, International

Rhubarb Curd Tartlets with Mascarpone Cream and Berries

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

24 pre-made small tartlet shells
2 cups Rhubarb-Lemon Curd
5 oz mascarpone cheese
1 vanilla bean scraped (or 1 teaspoon vanilla extract)
1/2 cup heavy cream chilled
2 tablespoons powdered sugar more if you like sweeter whipped cream
Strawberries and blueberries for garnish

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Instructions

Make Rhubarb-Lemon Curd and chill for at least 2 hours (Can be made up to a week ahead)
To make the Mascarpone Cream: Combine mascarpone, cream, vanilla seeds (or extract), and powdered sugar in medium bowl. Whisk until thick soft peaks form. (Can be made up to 4 hours ahead).
Fill tartlet shells with Rhubarb Curd (about 1 tablespoon), top with a dollop of Mascarpone Cream and add a slice of strawberry or a blueberry or 2.
Keep tarts chilled until ready to serve.