Blueberry & Mascarpone Tarts (Low Carb & Gluten Free

• Vegetarian

• Produce

  • 1/4 cup Blueberries, fresh
  • 1 cup Blueberries
  • 1 tsp Lemon

• Baking & Spices

  • 1/4 cup Granulated sugar substitute
  • 1 batch Lemon almond shortbread dough
  • 1 tsp Sugar substitute

• Dairy

  • 1 cup Heavy whipping cream
  • 8 oz Mascarpone cheese

Found on ibreatheimhungry.com

Description

Ingredients

• 1 batch Lemon Almond Shortbread Dough
• 8 oz Mascarpone cheese (or cream cheese) softened
• 1 cup heavy whipping cream
• ¼ cup granulated sugar substitute
• 1 tsp lemon zest (garnish)
• ¼ cup fresh blueberries (garnish)
• For the blueberry sauce (optional)
• 1 cup blueberries
• 1 tsp sugar substitute

Directions

• Per the recipe instructions, bake the shortbread dough into one large tart or pie crust, or 10 smaller tarts. Cool.
• In a medium bowl, whip the Mascarpone lightly with a fork until soft - do not use a mixer or it will separate! In another medium bowl, whip the heavy cream and ¼ cup sugar substitute together until stiff peaks form (you can use a mixer for that). Add ⅓ of the whipped cream to the mascarpone and gently fold together until combined. Add that mixture gently into the remaining whipped cream and fold until fully combined.
• For the blueberry sauce
• In a small blender or food processor, puree the blueberries and sugar substitute together. Strain through a fine sieve.
• To assemble the tarts
• If serving within an hour, spread the blueberry sauce onto the tart crust. Spread or pipe mascarpone mixture onto the tart. Garnish with fresh blueberries and lemon zest.
• If not serving right away, assemble without the blueberry sauce (to avoid the crust getting soggy) and then serve it on the side.

Nutrition