When my lovely friends first suggested I start a food blog, I think they had more gooey desserts than veggie pizza in mind. Usually when I show up to parties I have some sort of food in tow, and that food is usually of the baked variety, frequently covered in sugary goodness, and possibly in the shape of a penguin. Since I first began to think about launching my own food blog, my friends have demanded to know when the “cupcake blog” would be ready, and based on my delirious love of all things chocolate, fruity, or creamy I can completely understand where they’re coming from.
For me, dinner is just an excuse to get to dessert. When I check out a new restaurant, I always check out the dessert menu first, because I firmly believe any restaurant worth dining at wouldn’t shame itself with a poor dessert selection.
So far, I’ve welcomed you, written about a vegetable dish, and told you about magnificent pastries you can’t have anymore. I feel like I’ve let a contingent of my readers down…but no more. Today I make up for all of that with this single recipe.
These blueberry tartlets are GOOD. We’re talking face changing, eyebrow raising, mouth puckering, WOW! good. You should make these today in large quantities. The crispy graham cracker crust compliments the tart and gooey blueberries, topped off with the sweetness of the mascarpone whip, and before you know it you’re in late-summer heaven! Perfect for a picnic, this recipe was inspired by one of my favorite food blogs, My Baking Addiction. Gorgeous photos, amazing recipes and an all around good read!
Ingredients: (Makes about 9 tartlets)
2 pints of fresh blueberries
1/4 cup granulated sugar
1 teaspoon lemon juice
2 tablespoons of flour
3/4 cup heavy whipped cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
12 graham crackers
6 tablespoons of butter
To make the crust: Place the graham crackers in a food processor and pulse to crumbs. Melt the butter in the microwave and pour into the food processor. Pulse to combine. The mixture should pack together if you squeeze it with your fingers. (You may need to adjust the amount of butter to achieve this, it took me a few trys to get the right consistency.)
After mixing the crust, use a non-stick baking spray on a standard cupcake pan and press the mixture into the cups. Bake for 10-13 minutes at 350 degrees.
To make the blueberry filling: While the crust is baking, mix the blueberries (reserve a few for garnishing if you’d like), sugar and lemon juice in a large bowl. Let it sit for a few minutes, then stir until the berries begin to burst. You want the mixture nice and juicy to get a better consistency for the tartlets.
When the crusts are done, pull them out, spoon in the blueberry filling and return to the oven for another 25 minutes, or until the filling is slightly firmer and bubbling. Remove them from the oven and let them cool to room temperature.
To make the mascarpone whip: Add the mascarpone and heavy cream to a mixer with a whisk attachment. Beat at medium-high speed until stiff peaks form, then add the sugar and vanilla and beat again to combine. Pipe the whip onto the tartlets by scooping it into a plastic bag (gallon size works best), pressing it down to one corner, cutting off a 1/4 inch of the tip and squeezing it onto the tartlets in a spiral pattern. Garnish with a few blueberries, and boom! The best darn blueberry tartlets you’ve ever tasted!