½ cup whipping or heavy cream
2 tbsp sugar
⅓ cup Calef's Wild New Hampshire Blueberry Jam 4 oz Mascarpone cheese, room temperature
30 mini Phyllo cups (prebake follow package instructions)
Blueberry, candied lemon peel, or whipped cream with a small mint leaf
1Whisk cream and sugar until soft peaks form.
2Gently heat jam in a small saucepan or in the microwave making sure it is smooth, but not too hot.
3Combine Mascarpone cheese and jam until uniform. Fold in whipped cream.
4Place blueberry filling in a pastry bag fitted with a large tip. Fill each pastry cup. Garnish with a small blueberry, candied lemon peel, or whipped cream with a small mint leaf.
Ingredients
½ cup whipping or heavy cream
2 tbsp sugar
⅓ cup Calef's Wild New Hampshire Blueberry Jam 4 oz Mascarpone cheese, room temperature
30 mini Phyllo cups (prebake follow package instructions)
Blueberry, candied lemon peel, or whipped cream with a small mint leaf
Directions
1Whisk cream and sugar until soft peaks form.
2Gently heat jam in a small saucepan or in the microwave making sure it is smooth, but not too hot.
3Combine Mascarpone cheese and jam until uniform. Fold in whipped cream.
4Place blueberry filling in a pastry bag fitted with a large tip. Fill each pastry cup. Garnish with a small blueberry, candied lemon peel, or whipped cream with a small mint leaf.
Wild New Hampshire Blueberry Tartlets
