SUMMER BERRY TARTLET
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Author: Laura S. Kirkley
Easy and simple but oh so delicious and elegant!
- 1/2 cup, Mascarpone cheese
- 1/4 cup, plain or vanilla Greek yogurt
- 3 tablespoons, honey
- 1 prepared, pie crust
- 10 ounces, blackberries
- 4 ounces, blueberries or raspberries
- 2 tablespoons, brown or white sugar
Preheat oven to 350 degrees F
Blend Mascarpone, yogurt, and 1 TBS of honey, set aside.
Flour a bread board and unroll your pie crust until flat, cut into 2 1/2′ rounds, place each round in cup of mini muffin pan. Pinch edges as you would for single crust pie. Bake for 7 to 10 minutes, remove from oven and let cool.
When baked pie shells have cooled, fill cheese, yogurt & honey mixture to 2/3 or 3/4 full.
Arrange berries on top and dust with sugar.
Finish with a swirl of remaining honey so berries glisten!
Easy Peasy – Enjoy!