Blueberry Mascarpone Tartlets (Kopie)

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Ingredients:

2 1/2 cup ginger snap cookies
1/2 cup melted butter
2 cups blueberries, rinsed
3/4 cup mascarpone
2 tbsp. orange zest
2 tbsp. orange juice
1 tbsp. maple syrup
1/4 cup icing sugar
icing sugar, for dusting
Prep:

Pulse the ginger snap cookies in your food processor. Add the melted butter and pulse into combined. Remove.
Grease 6 tartlet pans. Divide ginger crumb mixture into six. Press each one into the tartlet pans. Press evenly along the bottom and up the sides. Refrigerate for 10-15 minutes.
Preheat oven to 350F degrees. Place tartlets on a baking tray and bake for 10 minutes, or until golden brown. Remove and let cool.
While the tarts cool, make the mascarpone filling. Place the mascarpone, orange zest and juice, maple syrup and icing sugar in a medium bowl and mix to combine. Spread into each cooled tartlet shell. Top with blueberries and dust with icing sugar.

http://www.versesfrommykitchen.com/2013/07/blueberry-mascarpone-tartlets.html