No-Bake Lemon-Blueberry-Basil Tartlets

No-Bake Lemon-Blueberry-Basil Tartlets
Pistachio-Orange Blondies (left), No-Bake Lemon-Blueberry-Basil Tartlets (right)

These toothsome No-Bake Lemon-Blueberry-Basil Tartlets are easy-to-make. Pictured with Pistachio-Orange Blondies.

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.

Simple Syrup
Yield: ½ cup • Preparation: 5 minutes • Cook: 3 minutes
  • ¼ cup water
  • ¼ cup sugar
  1. In a small saucepan, combine sugar and water, whisking well. Cook over medium-high heat until sugar melts, 3 to 5 minutes. Remove from heat, and set aside to cool completely.
  2. Use immediately, or store in an airtight container in the refrigerator until needed.

 From TeaTime March/April 2010

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