Lush wild blueberries and sweet Saskatoon berries, rich in brain-boosting anthocyanins, are folded into golden honeycomb tarts and finished with a velvety chamomile-infused mascarpone cream for the ultimate healing indulgence.
Looking for extra oomph?
Chamomile’s delicate flavor shines best when steeped in cream for at least 30 minutes before whipping—don’t rush this step! If you want an extra textural contrast, add crushed toasted hazelnuts or cacao nibs on top for a crunchy, nutrient-packed finish.
Advertisement
This recipe originally appeared on alive.com as “Wild Blueberry and Saskatoon Berry Honeycomb Tarts with Chamomile Mascarpone Cream.”
Wild Blueberry and Saskatoon Berry Honeycomb Tarts with Chamomile Mascarpone Cream
Rate this recipe!
Ingredients
- 1/2 cup wild blueberries
- 1/2 cup Saskatoon berries
- 1 Tbsp raw honey
- 1 tsp lemon juice
- 1 tsp chia seeds
- 1/2 cup mascarpone cheese
- 1 tsp vanilla bean paste
- 1 Tbsp chamomile tea (strongly brewed and cooled)
- 1 tsp raw honey (for cream)
- 4 small grain-free (or gluten-free) tart shells
Instructions
- In saucepan on medium-high heat, cook berries, honey, and lemon juice until slightly thickened. Mash berries to release juices, then mix in chia seeds and let cool.
- In bowl, mix mascarpone, vanilla bean paste, chamomile tea, and honey until smooth.
- Bake tarts according to box directions, then let cool. Fill tart shells with berry mixture and top with chamomile mascarpone. Serve immediately, or store in fridge for up to 3 days.
