Oh my goodness…
Y’all are going to fall-head-over-heels in love with my Blackberry Barista Balsamic Mascarpone Tartlettes!
I was thrilled to be chosen for the Girard’s Culinary Collective Recipe Challenge and SO excited to be able to create an original recipe using Girards Dressings.
Oh. my. gosh. I have loved Girards Dressings forever- you too, right?!
They sent that adorable black and white striped apron in the photo below, 4 dressings to create from, and the last photo is from my yummy recipe developement day.
I had so much fun- it was a total blast creating and tasting and falling in love with this dessert recipe 🙂
Did I mention there’s no baking?? Now, you’re in love with it too.
- 1 C chocolate graham cracker crumbs, approx 5 sheets
- 4 Tbsp butter, softened
- 4 Tbsp 60% cocoa dark chocolate bar shavings, approx 1oz
- Blackberry Compote:
- 1/2 C Barista Balsamic Girards Dressing
- 1 1/2 C fresh blackberries, divided
- 2 Tbsp sugar
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 1/4 tsp sea salt
- 1/2 C mascarpone, room temperature
- 1 C heavy whipping cream, divided
- 3 Tbsp powdered sugar
- Additional dark chocolate shavings, whipped cream, and sprig of mint for garnish
- In a small mixing bowl combine graham cracker crumbs and butter; mix to combine.
- Grate chocolate over a microplane or small grater, add to crumb mixture; stir.
- For individual tartlettes press approx 1/3 C into each tartlette pan, press onto bottom and sides. (makes 4-6 depending on size of pans) For one large tart press entire mixture into 9 inch round tart pan.
- (use 1/8 C measuring cup to help press crust into pans)
- Place in fridge for 15-20 minutes to set.
- Blackberry Compote:
- In a medium sauce pan over medium-high heat combine barista balsamic dressing, 1/2 C blackberries, sugar, lemon juice, add lemon zest, and sea salt; mix to combine.
- Bring to a simmer, reduce heat to maintain simmer, reduce by half.
- Press blackberries to release juices.
- Remove from heat, strain compote through fine mesh strainer into small jar or bowl- lightly apply pressure to release all of the juices.
- Allow mixture to cool to room temperature, cover with saran to prevent skin forming.
- In a tall, narrow mixing bowl- whip cream to stiff peak, sprinkle powdered sugar, gently fold in.
- In additional mixing bowl cream mascarpone, fold 3/4's of whipped cream into mascarpone, gently fold together to combine.
- Refrigerate remaining whipped cream for serving.
- Remove crusts from fridge, using a small off set spatula gently spread filling into crusts- be cautious not to pull crumbs into filling.
- Refrigerate until serving.
- Just before serving place remaining berries in small bowl, drizzle blackberry reduction over top, gently toss to combine.
- Evenly divide fruit compote, in the center of each tartlette, add a dollop of the reserved whipped cream, add a mint sprig, and lightly dust with chocolate shavings.
- Serve immediately.
Kay, I usually don’t put this many photo’s in a post but I could not for the life of me pick any less… it was such a fun photo shoot.
So- pardon me while I indulge and share a few more than usual of these delightful photo’s.
If I happen to be chosen to fill one of eight spots in this competition then I’m off on a fun filled trip to Seattle for the International Food Blogger Conference with extra Girard events.
I would be in 7th heaven for at least a year! SO, y’all cross your fingers and maybe a few toes for me 🙂
Enjoy my Blackberry Barista Balsamic Mascarpone Tartlette it’s a perfectly decadent, beautifully balanced, palate-pleasing original Girards creation!