MINI HUCKLEBERRY TARTS

I promised last week to publish a more difficult fruit tart recipe... and here it is - Mini Huckleberry Tarts!

 

MINI HUCKLEBERRY TARTS (Makes 24)

Ingredients:

Baking Non Stick Spray

24 Won Ton wrappers (I find them in the produce section)

2 Cups Huckleberries (fresh or frozen - not canned or sweetened), rinsed and drained

1/3 Cup Sugar

1 1/2 Tablespoons Corn Starch

1 1/2 Tablespoons Water

1 Teaspoon Lemon Curd (I use Trader Joe's)

Dash of Cinnamon

Dash of Nutmeg

1 Tablespoon Butter

24 Dark Chocolate Hershey's Kisses - unwrapped

4 Ounces Mascarpone Cheese

1/2 Cup Heavy Whipping Cream

1/4 Cup Powdered Sugar

1 Tablespoon Vanilla

 

Special Tools:

Mini Tart Shaper

Mini Cupcake Liners 

Pastry Bag and Decorating Tip with Fairly Large Opening

 

Instructions:

 

Preheat oven to 350 °.

Spray 24 "cups" in mini cupcake pan(s) with baking spray. Remove 24 won ton wrappers from package. With large knife, cut about 1/2 inch off two sides (see photo). Save the leftover pieces - I'll tell you what to do with them later!

 

Carefully separate the wrappers (use one of the corners not affected by the cuts to pull apart). Push one wrapper into each prepared mini cupcake pan "cup" as shown. Use mini tart shaper to push down. Make sure corners don't fall into the middles.

 

Measure 1/2 cup huckleberries and 1/3 cup sugar into medium pan. In small bowl, stir together 1 1/2 T cornstarch and 1 1/2 T cold water until there are no lumps. Pour mixture into pan with huckleberries. Stir over medium high heat until mixture boils and begins to thicken. Turn heat down and gently boil (stirring constantly) for one more minute.

 

Remove pan from heat and let cool until it is warm. Stir in butter, lemon curd, cinnamon, nutmeg and remainder of huckleberries.

 

Spoon huckleberry mixture into Won Ton wrappers in mini cupcake pan.  Put in oven and bake for 15 - 20 minutes, or until huckleberry mixture is bubbly and won ton wrapper tips are browned.

 

Remove and place on rack to cool. Immediately push one dark chocolate Hershey's kiss upside down. Place pan back in hot oven for two minutes. Remove from oven and spread chocolate on top of tarts with a knife.

 









 

While tarts cool, prepare topping. Beat mascarpone cheese until fluffy and peaked. Add powdered sugar and vanilla; continue to beat while slowly adding heavy whipping cream. When topping reaches right consistency, do not add any more cream. Spoon topping into pastry bag with tip attached. (Place the bag into a tall glass to fill - makes it SOOO much easier!)

 

 Pipe topping generously onto tarts.

 

Refrigerate until serving. If it will be more than a couple of hours until served, cover loosely with plastic wrap.