Rhubarb Curd Tartlets with Mascarpone Cream and Berries
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Unrated
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Prep Time
15 mins
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Total Time
15 mins
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Servings
24 tartlets
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Cuisine
American, International
Rhubarb Curd Tartlets with Mascarpone Cream and Berries
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 24 tartlet shells pre-made, small
- 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 for garnish
- blueberries for garnish
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.
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