24 mini shortbread tartlet shells, such as Clearbrook Farms
2 cups blueberries
¼ cup Simple Syrup (recipe follows)
Garnish: fresh basil leaves
Instructions
In a medium bowl, combine mascarpone cheese, lemon curd, and minced basil, stirring until smooth. Transfer mixture to a piping bag fitted with a medium open-star tip (Wilton #32). Pipe into tartlet shells in a swirl. Top each tartlet evenly with blueberries. Brush blueberries with Simple Syrup.
Garnish each tartlet with a basil leaf, if desired.
Notes
Make-Ahead Tip: Tartlets can be made earlier in the day and refrigerated in a covered container until serving time. Garnish with simple syrup and fresh basil leaves just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/no-bake-lemon-blueberry-basil-tartlets-recipe/