Berry Tartlets with Lemon Mascarpone Cream. When I have a guest that I would like to impress, these are the little tartlets I turn to. These Berry Tartlets with Lemon Mascarpone Cream never fail to impress. A light and buttery cookie dough shell holds a creamy, luscious Lemon Mascarpone Cream. Hidden underneath is a bright and sunny Lemon Curd. The crown jewel on top - a delicious, juicy berry. Light and refreshing, they're a delightful combination.
Mini berry tartlets with lemon mascarpone cream
- Heat apricot jam until it starts to bubble. Don't let it cook too long or it will become sticky and hard.
- Using a pastry brush, brush a thin layer of the apricot jam on the insides of the tartlet shells. This prevents them from getting soggy after the filling is put in.
- Spoon about a teaspoon of Lemon Curd into the jam-painted tartlet shells
- Pipe or spoon the Lemon Mascarpone Cream to fill the tartlets.
- Top with berries.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: stovetop
- Cuisine: American