These little babies are another very pretty dessert that have the advantage of tasting lovely.The secret to making them a simple dessert rather than a sensational one is that you buy the phyllo tart shells.I have made them, and you have my blessing if that is your preference, but they are very fiddly.If you want the instructions read my recipe for Mascarpone fig tarts.In keeping with the fact that this is a simple version of a recipe, I suggest you buy them but still take credit.
Blueberry and Marscapone Tarts
Makes about 24
Ingredients
3 cups frozen blueberries 12/3 tablespoons granulated sugar 2 teaspoon lemon juice ½ cup mascarpone cheese 2 mint leaves ½ teaspoon vanilla extract 3 mint leaves, finely chopped ¼ cup fresh raspberries 24 store bought fillo pastry cases
Method
In a small saucepan heat the blueberries gently until they release their juices, about 5 minutes.Place the cooked berries in a strainer over a bowl and allow to drain thoroughly.Do not discard liquid.Combine the berries with the cheese, 1 tablespoon of sugar, 1 teaspoon of sugar, ½ teaspoon of vanilla and two mint leaves and mix gently until well combined. Filling can be kept covered in the refrigerator for up to six hours.Allow to return to room temperature before serving. Add the liquid from the berries (you should have about ½ cup) to a saucepan along with 2 tablespoons of sugar and 1 teaspoon of lemon juice.Simmer over gentle heat until the liquid reduces and covers the back of a spoon, about five minutes. Combine with the fresh berries. Divide the cheese mixture between the pastry cases and top with fresh berries.Serve immediately.
