Ingredients:
- 1/2 cup whipping or heavy cream
- 2 tablespoons sugar
- 1/3 cup Stonewall Kitchen Wild Maine Blueberry Champagne Jam or Wild Maine Blueberry Jam
- 4 ounces Mascarpone cheese, room temperature
- 30 mini Phyllo cups (prebake follow package instructions)
- Garnish-small blueberry, candied lemon peel, or whipped cream with a small mint leaf.
Directions:
Whisk cream and sugar until soft peaks form. Gently heat Stonewall Kitchen Wild Maine Blueberry Champagne Jam or Wild Maine Blueberry Jam in a small saucepan or in the microwave making sure it is smooth, but not too hot. Combine Mascarpone cheese and jam until uniform. Fold in whipped cream. Place blueberry filling in a pastry bag fitted with a large tip. Fill each pastry cup. Garnish with a small blueberry, candied lemon peel, or whipped cream with a small mint leaf.
Wild Maine Blueberry Tartlets – 30 mini tarts
