Blueberry Chocolate Tarts
We've had a very strange winter here in Bloomington, often sunny and in the 60s with no snow, much more like spring than you might imagine in February. As a result, my baking has reflected these bright sunny days, and so it seems fitting to whip up a few blueberry tarts. These tarts typically have vanilla or graham crusts, but I had some chocolate cookies on hand, and so decided to try a new combo here: chocolate + cream + blueberries. A fantastic combination.
YIELD: 4 tarts
ACTIVE TIME: 30 mimuntes
TOTAL TIME: 1 hour
1 cup chocolate cookie crumbs
1 1/2 tablespoons granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
2 tablespoons packed light brown sugar
1/4 cup mascarpone
1/4 teaspoon vanilla
4 oz cream cheese, softened
1/2 teaspoon finely grated fresh lemon zest
1 1/3 cups blueberries (6 ounces)
Confectioners sugar for dusting
Preheat oven to 350°F with a baking sheet on middle rack.
Mix cookie crumbs, granulated sugar, and butter in a bowl until combined well, then press mixture with your fingers and back of a spoon evenly into bottom and up side of each tart pan.
Put tart pans on baking sheet and bake about 10 minutes, then cool 10 minutes on a rack. Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate.
While crusts cool, whisk together brown sugar, mascarpone, and vanilla in a small bowl until sugar is dissolved. Add cream cheese and mix until smooth, then add lemon zest, beating until just combined well.
Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.