Blueberry Lemon Mascarpone Tart Recipes

BLUEBERRY CAKE WITH LEMON-MASCARPONE CREAM

Steps:

• For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour.
• Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.
• Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.
• Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.
• For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.
• To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)

BLUEBERRY MASCARPONE TART

Steps:

• Place the flour, butter, and sugar in a food processor and process in short bursts until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and vanilla. Add the ice water and process until the dough just comes together. Turn out onto a lightly floured surface, bring the dough together and flatten into a disc shape. Cover in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350ºF (180ºC). Roll the pastry out between a couple sheets of parchment paper until its 1/8-inch thick. Place the pastry into a lightly buttered 13-by-3-inch (33-by-9-cm) loose-bottomed rectangular tart tin. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
• Line the pastry with parchment paper, fill with baking weights or uncooked rice, and bake for 10 minutes. Remove the paper and the weights and bake for 10 minutes more or until golden. Let cool to room temperature.
• While the crust is baking, make the filling by placing the mascarpone, lemon zest, and sugar in a bowl and mix well.
• Spread the filling onto the cooled tart shell, strew the blueberries over the top, and dust with confectioners' sugar. Behold!

LEMON BERRY MASCARPONE TARTS

Steps:

• Preheat oven to 325 and place rack in center of oven.
• Using a hand mixer or bowl mixer, mix butter and sugars in a large bowl until well blended.
• Add salt, lemon juice and lemon zest and mix till well incorporated.
• Add flour and mix. At first the dough will crumble and fall apart.
• Remove dough from bowl and set on a cutting board or counter and gently knead with hands until dough forms a ball.
• Take dough in segments and press into tart pans. Start with the bottom and then build up the sides, Dough should be about a 1/4" thick all the way around.
• Use a fork to poke holes in the bottom of dough.
• Place tins on a cookie sheet.
• Sprinkle dough with granulated sugar and bake for 25 minutes or until dough is cooked and slightly golden.
• Remove from oven and allow cool completely.
• Fill with mascarpone/lemon curd mixture, top with berries, sprinkle with powdered or course granulated sugar, remove tart from tin and serve. Each tart is enough to serve 2 people.
• Use a fork or hand mixer to mix mascarpone and lemon curd until smooth.
• Fill tarts, top with berries. Sprinkle with sugar,

BLUEBERRY MASCARPONE TART

Steps:

• preheat oven to 350 degrees F.
• Combine the confectioners' sugar, flour, butter, salt and lemon zest in a food processor.
• Process until mixture forms a ball.
• Press the dough into a 4 1/2 x 14-inch rectangular tart pan with removable bottom*, pressing the dough into the edges of the pan.
• Chill the lined tart pan in the fridge for 15 minutes
• then bake for 10 to 12 minutes, until very light browned.
• Set aside to cool.
• in the bowl of an electric mixer fitted with the whisk attachment, whisk the heavy cream until soft peaks begin to form.
• Add sugar and whisk until stiff peaks form.
• Switch to the paddle attachment, add mascarpone and beat on medium-low speed until fully incorporated.
• Pour mixture into baked tart shell.
• Top with blueberries and refrigerate until ready to serve.

MEYER LEMON AND BLUEBERRY CHEESE TART

Steps:

• Thoroughly mix crushed lemon cookies and butter together in a bowl.
• Press cookie mixture into the bottom of an 8-inch springform pan.
• Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
• Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
• Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
• Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
• Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

BLUEBERRY LEMON MASCARPONE TART

Steps:

• To make the crust, preheat oven to 350 degrees. In a bowl, stir together the flour, sugar, and kosher salt. Pour in the olive oil and use a fork to mix the dough together. (No need to chill the dough).
• Place the crust dough into the tart pan and use your fingers to press the dough to the fit the pan, coming all the way up the sides of the pan. Bake for 22-25 minutes, or until the dough is baked and light golden brown in color. Set aside to cool.
• For the filling, cream together the mascarpone, powdered sugar, vanilla, and zest of one lemon. Spread evenly in the cooled tart crust. Place in refigerator to chill.
• For the topping, bring the blueberries, water, and sugar to a low boil in a saucepan over medium heat. Reduce heat and simmer for 2-3 minutes, until the blueberries have popped. In a small bowl, whisk together the cornstarch and juice of one lemon. Pour the cornstarch mixture into the saucepan and stir for another minute. Let the blueberry sauce cool completely.
• Once the blueberry sauce topping has cooled completely, spoon the mixture over top of the chilled tart; fill just until the top is covered. Any leftover topping can be served on the side.

BLUEBERRY & LEMON TART

Steps:

• 1.Heat 125g blueberries and 3 tbsp water in a small pan over a medium heat for 5-10 minutes until they have softened to form a compote. 2.With a wooden spoon, beat together the mascarpone and Greek yogurt in a mixing bowl. Beat in the vanilla paste and lemon zest. Pile into the pastry case, then drizzle over the lemon curd, using a knife to ripple it through the mascarpone mixture. 3.Top the mixture with the blueberry compote and then scatter over the remaining blueberries. Serve immediately or cover and chill for up to 12 hours until ready to serve.

BLUEBERRY TARTS WITH LEMON MASCARPONE CREAM

Steps:

• Preheat oven to 400 degrees. Roll out the pie crusts and form to each of the 6 4.5" mini tart pans, pressing off any excess crust from the edges. Set prepared crusts aside on a baking sheet.
• In a mixing bowl, combine the blueberries, sugar, corn starch and lemon juice. Combine ingredients completely. Evenly divide the blueberry filling to each of the 6 tarts (on baking sheet), and bake at 400 degrees for about 30 minutes. Remove from oven and let tarts cool completely.
• For Lemon Mascarpone Cream: With a hand or stand mixer, whisk together the mascarpone, sugar and extract until fluffy. Scrape down the side of the bowl. On medium speed, slowly add the heavy cream and continue beating until stiff peaks form.
• Top the cooled tarts with the cream and garnish with lemon zest and blueberries. Enjoy!

BLUEBERRY CHEESE TART

Steps:

• Preheat oven to 375°F Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin With the tines of a fork, pierce the bottom and sides Bake until lightly browned, about 10 minutes Refrigerate until cool, about 10 minutes In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth (If mixture is too thick to spread, stir in a small amount of milk) Spread mixture in the bottom of the cooled tart shell In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined Spoon the blueberries evenly over the mascarpone layer Cover and chill 2 hours To serve, remove the sides of the tart pan if used Cut into wedges