Almond Tartlets with Blueberry Curd and Mascarpone Mousse

Almond Tartlets with Blueberry Curd and Mascarpone Mousse


You do not have to spend a ton of money to have a five star dinner. Try this recipe for Almond Tartlets with Blueberry Curd and Mascarpone Mousse. This rich and flavorful appetizer combines a hearty meal on a budget. Be sure to plan ahead, because these decadent hand held treats need to be refrigerated for at least an hour before serving. We hope you and your loved ones enjoy this dish as much as we do.


1 teaspoon flax seeds (golden)
2 teaspoons warm water
5 tablespoons almond flour
4 tablespoons sugar
150 grams flour
1/2 teaspoon salt
4 tablespoons butter (cold)
1 teaspoon vanilla extract
125 grams blueberries
5 tablespoons water
1 eggs
1 egg yolks
90 grams sugar
40 grams butter
1 egg whites
100 grams mascarpone
30 grams sugar
2 tablespoons cream
powdered gelatin (optional)


1For the tartlets, preheat oven to 200°C (approximately 400°F).
2Soak flax seeds in a bowl of water.
3In a bowl, mix flour and sugar.
4Add butter and mix with fingers or pastry blender until mixture reaches consistency of coarse sand.
5Add the drained, hydrated flax seeds and vanilla extract and mix well.
6Divide dough evenly into tartlet shell molds and press firmly into place, so that a thin layer of crust covers the base and sides.
7With a fork, pierce base of crust. Bake in preheated oven for about 11-13 minutes.
8Remove tartlet shells from molds and let cool completely on a wire rack.
9For the blueberry curd, heat blueberries and water in a saucepan.
10Simmer until blueberries are tender.
11Remove some blueberry juice and reserve.
12Blend the remaining juice with the blueberries.
13Strain through mesh sieve or cheesecloth and return to the pan.
14Add butter, sugar and beaten eggs to pan.
15Cook over low heat and stir constantly until mixture thickens, about 10 minutes.
16Let cool.
17For the mascarpone mousse, beat egg white until soft peaks form.
18Mix mascarpone with sugar and cream.
19Fold egg whites into mascarpone mixture.
20If desired, prepare gelatin with reserved blueberry juice and powdered gelatin (or agar).
21To serve, assemble tartlets. Fill tartlet shells with curd, top with mascarpone mousse and decorate with blueberry gelatin.
22Serve immediately.
23Tip: Assemble tartlets just before serving, so that shell remains crispy.
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