Wild Blueberry and Saskatoon Berry Honeycomb Tarts with Chamomile Mascarpone Cream
Servings
2-4
Servings
2-4
Ingredients
1/2cupwild blueberries
1/2cupSaskatoon berries
1Tbspraw honey
1tsplemon juice
1tspchia seeds
1/2cupmascarpone cheese
1tspvanilla bean paste
1Tbspchamomile tea (strongly brewed and cooled)
1tspraw honey (for cream)
4small 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.