Bluberry-Pistachio Tartletts With Chocolate Shells – a delicious recipe with milk chocolate, blueberries, marsala wine, sugar, milk, mascarpone. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the chocolate (150 gr.) in a double boiler.
2
Spread a layer of chocolate in flexible tartlet molds using a teaspoon or a brush. The layer should not too thin to prevent the tarts from breaking when unmolding.
3
Allow to set in the fridge. (About 1 hour)
4
In a saucepan combine sugar and marsala and heat to obtain a syrup (sugar should dissolve completely into the liquid and thicken a little).
5
Let it cool.
6
Whisk the milk and the mascarpone with the food processor, add the syrup and whisk again briefly for 1-2 minutes to obtain a light cream.
7
Put the cream in a pastry bag.
8
Crush the pistachios between two sheets of parchment paper and pounding with a rolling pin.
9
Using the tip of a knife, cut remaining chocolate into small pieces.
10
Unmold the tartlet shells, top with blueberries, add a dollop of mascarpone cream, sprinkle with pistachios, and garnish with mint leaves and chocolate pieces.
11
Serve inmediatly.
395
kcal
Calories
19
g
Fat
51
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/16 cups milk chocolate good quality, 1 pint blueberries, marsala wine 2 cl., 2 3/4 tablespoons sugar, and more.
Yes, Bluberry-Pistachio Tartletts With Chocolate Shells falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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