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Blackberry Barista Balsamic Mascarpone Tartlettes

Blackberry Barista Balsamic Mascarpone Tartlette by

Oh my goodness…

Y’all are going to fall-head-over-heels in love with my Blackberry Barista Balsamic Mascarpone Tartlettes!

For reals.

Blackberry Barista Balsamic Mascarpone Tartlette by

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.

Blackberry Barista Balsamic Mascarpone Tartlette by

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.

Yield: 6

Blackberry Barista Balsamic Mascarpone Tartlettes

Blackberry Barista Balsamic Mascarpone Tartlette by
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes


  • Crust:
  • 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
  • Filling:
  • 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


  1. Crust:
  2. In a small mixing bowl combine graham cracker crumbs and butter; mix to combine.
  3. Grate chocolate over a microplane or small grater, add to crumb mixture; stir.
  4. 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.
  5. (use 1/8 C measuring cup to help press crust into pans)
  6. Place in fridge for 15-20 minutes to set.
  7. Blackberry Compote:
  8. 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.
  9. Bring to a simmer, reduce heat to maintain simmer, reduce by half.
  10. Press blackberries to release juices.
  11. Remove from heat, strain compote through fine mesh strainer into small jar or bowl- lightly apply pressure to release all of the juices.
  12. Allow mixture to cool to room temperature, cover with saran to prevent skin forming.
  13. Filling:
  14. In a tall, narrow mixing bowl- whip cream to stiff peak, sprinkle powdered sugar, gently fold in.
  15. In additional mixing bowl cream mascarpone, fold 3/4's of whipped cream into mascarpone, gently fold together to combine.
  16. Refrigerate remaining whipped cream for serving.
  17. Remove crusts from fridge, using a small off set spatula gently spread filling into crusts- be cautious not to pull crumbs into filling.
  18. Refrigerate until serving.
  19. Just before serving place remaining berries in small bowl, drizzle blackberry reduction over top, gently toss to combine.
  20. 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.
  21. Serve immediately.
  22. Enjoy!


Blackberry Barista Balsamic Mascarpone Tartlette by

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.

Blackberry Barista Balsamic Mascarpone Tartlette by

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!


Happy Wednesday!

xoxo~ Ruthie


Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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  1. […] winners, including Kim Kelly from Liv Life, Becky Rosenthal from Vintage Mixer, Ruthie Knudsen from Cooking with Ruthie, Amy James from Our Everyday Dinners, and Danelle McCollum from Let’s Dish won a trip to […]

  2. Becky says:

    5 stars
    What an incredible idea!!! Its fun to see what everyone came up with using the salad dressings! I look forward to meeting you at IFBC this weekend!

    • Ruthie says:

      Hi Becky! I’m looking forward to meet you too 🙂 Were going to have such a fabulous time… I can’t wait to board the plane. Safe travels! xoxo~ Ruthie

  3. […] other cool thing… that Blackberry Barista Balsamic Marscapone Tartlette and I are off to Seattle next week!   I was so happy to receive the news and I can hardly […]

  4. Jen says:

    Ruthie! These tartlets look so amazing. They are gorgeous!


  5. These little tartlettes look so delicious… I love the combination of blackberries and balsamic together! I definitely need to recreate this recipe. Pinned!

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