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Blackberry Balsamic Mascarpone Tartlettes


For an unforgettable individual dessert, try this coffee-kissed blackberry compote with fresh fruit, lemon zest, and Girard’s® Light Balsamic Dressing.

Ready in 35 minutes
Serves 6

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Ready In: 35 Minutes

Prep Time: 30 Minutes     Cook Time: 5 Minutes

Ingredients
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Directions
Step 1:

In a small mixing bowl, combine graham cracker crumbs and butter to create the crust. Grate chocolate over a microplane or small grater into crumb mixture. For individual tartlets, press about 1/3 cup of mixture into each tartelette form, pressing onto bottom and sides. For one large tart, press entire mixture into a 9” round tart pan. Place in fridge for 15-20 minutes to set.

Step 2:

In a medium saucepan over medium-high heat, combine 1/2 cup of creamy balsamic dressing, 1/2 cup of blackberries, 2 tablespoons of sugar, and a teaspoon of lemon juice. Add lemon zest and sea salt. Mix to combine. Bring to a simmer. Reduce heat and maintain simmer until sauce has reduced by half.

Step 3:

Remove from heat and strain sauce through a fine mesh strainer into small jar or bowl. Lightly apply pressure to release all of the juices. Cover with plastic wrap and allow mixture to cool to room temperature.

Step 4:

For the filling, pour whipping cream into a medium bowl and beat until stiff peaks form. Gently fold in powdered sugar. In a second mixing bowl, beat mascarpone for 1 minute and gently fold in 3/4 cup whipped cream. Refrigerate remaining whipped cream for serving.

Step 5:

Remove crusts from fridge. Using a small offset spatula, gently spread filling into crusts. Be careful not to pull crumbs into filling. Refrigerate until ready to serve.

Step 6:

Just before serving, place remaining berries in a small bowl. Drizzle blackberry sauce over the top and gently toss to combine. Evenly divide fruit compote in the center of each tartlet (for individual tartlets) and top with a dollop of the reserved whipped cream.


For additional garnish, add a mint sprig and lightly dust with chocolate shavings. Serve immediately.