Lush wild blueberries and sweet Saskatoon berries, rich in brain-boosting anthocyanins, are folded into golden honeycomb tarts and finished with a velvety chamomile-infused mascarpone cream for the ultimate healing indulgence.
Ingredients
- 1/2 cup (125 mL) wild blueberries
- 1/2 cup (125 mL) Saskatoon berries
- 1 Tbsp (15 mL) raw honey
- 1 tsp (5 mL) lemon juice
- 1 tsp (5 mL) chia seeds
- 1/2 cup (125 mL) mascarpone cheese
- 1 tsp (5 mL) vanilla bean paste
- 1 Tbsp (30 mL) chamomile tea, strongly brewed and cooled
- 1 tsp (5 mL) raw honey (for cream)
- 4 small 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.
Tip: Brew your chamomile tea extra strong — use two tea bags and steep for 5 to 7 minutes — so the flavour comes through clearly in the mascarpone cream. Let it cool completely before mixing so it doesn't affect the texture of the cheese.
Serves 2 to 4
By Corinne Quesnel