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Rhubarb Curd Tartlets with Mascarpone Cream and Berries

Prep Time15 minutes
Total Time15 minutes
Servings: 24 tartlets

Ingredients

  • 24 pre-made small tartlet shells
  • 2 cups Rhubarb-Lemon Curd
  • 5 oz mascarpone cheese
  • 1 vanilla bean scraped (or 1 teaspoon vanilla extract)
  • 1/2 cup heavy cream chilled
  • 2 tablespoons powdered sugar more if you like sweeter whipped cream
  • Strawberries and blueberries for garnish

Instructions

  • Make Rhubarb-Lemon Curd and chill for at least 2 hours (Can be made up to a week ahead)
  • To make the Mascarpone Cream: Combine mascarpone, cream, vanilla seeds (or extract), and powdered sugar in medium bowl. Whisk until thick soft peaks form. (Can be made up to 4 hours ahead).
  • Fill tartlet shells with Rhubarb Curd (about 1 tablespoon), top with a dollop of Mascarpone Cream and add a slice of strawberry or a blueberry or 2.
  • Keep tarts chilled until ready to serve.
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