You will love these toothsome Black Currant–Cabernet Mascarpone Tartlets. Pictured with Coconut-Macadamia Macaroons.
Black Currant–Cabernet Mascarpone Tartlets
Yield: 16
Ingredients
- 1 (8-ounce) package mascarpone cheese
- 3 tablespoons confectioners’ sugar
- ¼ teaspoon vanilla extract
- Black currant–cabernet jelly*
- 1 (4.2-ounce) package mini shortbread tartlet shells†
Instructions
- In a small mixing bowl, combine mascarpone cheese, confectioners’ sugar, and vanilla extract. Beat with a mixer at medium speed until smooth and well blended. Transfer mascarpone mixture to a piping bag fitted with large open star tip (Wilton 1M).
- Fill tartlet shells with jelly, smoothing to create a level surface. Pipe a rosette of mascarpone mixture on top of jelly.
- Place a dot of jelly on top of each rosette.
- Serve immediately, or place in a covered container, and refrigerate until serving time, up to an hour.
Notes
*Specialty homemade artistan jams and jellies, such as Black Currant–Cabernet Jelly, are available for purchase from Lemuel T. Bowen. To order, call 631-261-8105, or e-mail arthspatch@gmail.com.
†We used Clearbrook Farms 1.75-inch Shortbread Tart Shells.
†We used Clearbrook Farms 1.75-inch Shortbread Tart Shells.
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