No-Bake Lemon-Blueberry-Basil Tartlets
Yield: 24 tartlets • Preparation: 25 minutes
  • 1 (8-ounce) container mascarpone cheese
  • ½ cup prepared lemon curd
  • 1 tablespoon finely minced fresh basil
  • 24 mini shortbread tartlet shells, such as Clearbrook Farms
  • 2 cups blueberries
  • ¼ cup Simple Syrup (recipe follows)
  • Garnish: fresh basil leaves
  1. 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.
  2. Garnish each tartlet with a basil leaf, if desired.
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