Purchased shortbread tartlet shells are vessels for delicious layers of mascarpone cheese and a mixture of lavender honey and raspberry preserves before being topped with fresh raspberries and garnished with more lavender.
Raspberry-Lavender Tartlets
Serves: 12
Ingredients
- 3 tablespoons honey
- 1 tablespoon dried food-grade lavender
- 1⁄4 cup seedless raspberry preserves
- 1⁄4 cup mascarpone cheese
- 1 (2.75-ounce) package mini shortbread tartlet shells*
- 24 small raspberries
- Garnish: dried food-grade lavender
Instructions
- In a small saucepan, heat together honey and lavender over medium heat until hot. Strain lavender honey through a fine-mesh sieve into a small heatproof bowl or cup and let cool to room temperature.
- In another small bowl, stir together raspberry preserves and 1 tablespoon lavender honey until smooth.
- Transfer mascarpone cheese to a piping bag and cut a 1⁄4-inch opening. Pipe a thin layer of cheese into the bottom of each tartlet shell. Top cheese layer evenly with preserves mixture. Top each tartlet with 2 raspberries. Brush remaining lavender honey onto raspberries.
- Garnish with more lavender, if desired. Serve immediately.
Notes
*We used Yummallo Mini Shortbread Tart Shells, available at Walmart.
Make-Ahead Tip: Tartlets can be filled up to 2 hours in advance, placed in a covered container, and refrigerated. For best texture, top with raspberries, brush with lavender honey, and garnish just before serving.
Make-Ahead Tip: Tartlets can be filled up to 2 hours in advance, placed in a covered container, and refrigerated. For best texture, top with raspberries, brush with lavender honey, and garnish just before serving.
