Rhubarb Curd Tartlets with Mascarpone Cream and Berries
Prep time: 
Total time: 
Serves: 24 tartlets
  • 24 pre-made small tartlet shells
  • 2 cups Rhubarb-Lemon Curd
  • 5 oz mascarpone cheese
  • 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
  • ½ cup heavy cream, chilled
  • 2 tablespoons powdered sugar (more if you like sweeter whipped cream)
  • Strawberries and blueberries for garnish
  1. Make Rhubarb-Lemon Curd and chill for at least 2 hours (Can be made up to a week ahead)
  2. To make the Mascarpone Cream: Combine mascarpone, cream, vanilla seeds (or extract), and powdered sugar in medium bowl. Whisk until thick soft peaks form. (Can be made up to 4 hours ahead).
  3. Fill tartlet shells with Rhubarb Curd (about 1 tablespoon), top with a dollop of Mascarpone Cream and add a slice of strawberry or a blueberry or 2.
  4. Keep tarts chilled until ready to serve.
Recipe by Nerds with Knives at https://nerdswithknives.com/rhubarb-curd-tartlets-with-whipped-mascarpone-and-berries/