Blueberry and Mascarpone Tartlets
In my last post about a week ago I told you we’re going to put up a small project of food videos (perhaps some other videos too in the future, who knows) but the first part of the series came out quicker than we thought ourselves. So here it is, our first EVER video about food. We’re so proud of it, as neither of us had worked on a similar thing before, and the result we find quite good, considering that. We benchmarked a lot of sites for the style we were after, and the biggest thanks goes to Tiger in a jar that was both an inspiration and an example for us while stepping on this new ground.
Our video had its premiere today at my workplace, where I got a good feedback about what could be done better next time. Please feel free to give yours, what would you want to see in our next video?
The recipe for the video was adapted from Sugar and Snapshots. And I can tell you it was simple to do, lovely to look at and even lovelier to eat!
So here’s the detailed recipe, enjoy!
Blueberry and Mascarpone Tartlets
For the pastry:
1 large egg
2 tbsp sour cream
1 dl powdered sugar
2,5 dl all purpose flour
1 dl almond meal/flour
Pinch of salt
90g cold unsalted butter, cubed
For the filling:
250 g mascarpone cheese
1 dl heavy whipping cream
Zest of 1 lemon
Powdered sugar to taste (I used 1 dl)
3 dl of ripe blueberries, washed and dried
In a glass combine the egg and sour cream until well combined and refrigerate. Mix together the powered sugar, flour, almond meal and salt. Add in the cold butter and work until it forms small to medium size clumps, about the size of peas. Slowly add the egg mixture until the dough begins to form together in a ball. Shape into a ball, wrap in cling film and refrigerate for 1 hour.
Prepare the filling. Whisk the heavy cream in a medium-sized bowl until it begins to form soft peaks. Mix in the mascarpone, powdered sugar and lemon zest. Once all incorporated, taste and add more powered sugar until desired sweetness is achieved. Refrigerate.
When you’re ready to roll out your tart dough, lightly flour your work area and roll into the desired shape of your tart pan (I used the small tartlet tins so I cut my dough in smaller parts). Flour as needed to prevent sticking, making sure your dough is approx. 5cm wider then the base of your pan. Gently lift the crust and unroll into the tart pan. Fit the pastry into the sides and trim off any excess. Preheat your oven to 200°C. Line with wax paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and bake for 5 min more until the base of the crust is a nice golden brown in color. Let cool until room temperature.
Fill the crust(s) with mascarpone mixture. Sprinkle the top with blueberries. Refrigerate half an hour before serving.
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