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Blueberry, Lime & Mascarpone Tarts

A delicous whipped lime curd mascarpone cream, served in a puff pastry case topped with a sweetened blueberry sauce
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 6 people

Ingredients
  

  • 500 g Ready-made puff pastry
  • 1 Egg

Lime Mascarpone Filling

  • 1 Lime Juice & Zest
  • 2 tbsp Icing sugar
  • 250 g Mascarpone cheese
  • 100 ml Double cream
  • 200 g Lime curd

Blueberry Sauce

  • 200 g Blueberries
  • 2 tbsp Icing sugar

Instructions
 

  • Preheat the oven 180°C fan / 200°C / gas mark 6.
  • Roll the pastry out to a thickness of 3mm and divided into 6 pastry rectangles.
  • Score an inner rectangle about 1 cm in on each of the pastry rectangles. With a fork pierce the inner rectangle to prevent the pastry from rising in the oven.
  • Place the pastry rectangles onto a silicon mat.
  • Beat the egg in a bowl and brush over the pastry rectangles.
  • Place in the preheat oven and bake for 10-12 minutes or until golden brown and crispy.
  • In a saucepan over a medium heat, place the blueberries, juice of ½ a lime, 2 tbsp water and the icing sugar.
  • Cook the blueberries for 5-7 minutes until they start to soften and blueberry sauce is formed. Then place in a jug and allow to cool.
  • Meanwhile to make the mascarpone cream. In a bowl, whip together the mascarpone cheese, lime curd, icing sugar and the juice of ½ a lime and zest until it forms a smooth whipped cheese.
  • Add in the double cream and continue to whisk until until it forms soft peaks.
  • Remove the pastry cases from the oven and allow to cool on a wired rack.
  • Once cooled, fill the mascarpone filling and top with the blueberry sauce.

Notes

To make the recipe vegan:
  • Remove the egg brush from the pastry.
  • Switch out the mascarpone cheese with refrigerated coconut cream.
  • Remove the double cream and add a small amount of Soya single cream.