Wild Blueberry and Saskatoon Berry Honeycomb Tarts with Chamomile Mascarpone Cream
Servings
2-4
Servings
2-4
Ingredients
  • 1/2cup wild blueberries
  • 1/2cup Saskatoon berries
  • 1Tbsp raw honey
  • 1tsp lemon juice
  • 1tsp chia seeds
  • 1/2cup mascarpone cheese
  • 1tsp vanilla bean paste
  • 1Tbsp chamomile tea (strongly brewed and cooled)
  • 1tsp raw honey (for cream)
  • 4 small grain-free (or gluten-free) tart shells
Instructions
  1. 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.
  2. In bowl, mix mascarpone, vanilla bean paste, chamomile tea, and honey until smooth.
  3. 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.