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
  1. 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).
  2. Fill tartlet shells with jelly, smoothing to create a level surface. Pipe a rosette of mascarpone mixture on top of jelly.
  3. Place a dot of jelly on top of each rosette.
  4. 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. 
Recipe by TeaTime Magazine at https://teatimemagazine.com/black-currant-cabernet-mascarpone-tartlets-recipe/