Servings
Font
Back
0.0 from 0 votes

Rhubarb Curd Tartlets with Mascarpone Cream and Berries

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Make Rhubarb-Lemon Curd and chill for at least 2 hours (Can be made up to a week ahead)
  2. 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).
  3. 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.
  4. Keep tarts chilled until ready to serve.