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Wild Blueberry and Saskatoon Berry Honeycomb Tarts with Chamomile Mascarpone Cream

Lush wild blueberries and sweet Saskatoon berries, rich in brain-boosting anthocyanins, are folded into golden honeycomb tarts and finished with a velvety chamomile-infused mascarpone cream for the ultimate healing indulgence.
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Servings: 4
Ingredients Method

Ingredients
  

  • ½ cup wild blueberries
  • ½ cup Saskatoon berries
  • 1 tablespoon raw honey
  • 1 teaspoon lemon juice
  • 1 teaspoon chia seeds
  • ½ cup mascarpone cheese
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon chamomile tea strongly brewed and cooled
  • 1 teaspoon raw honey for cream
  • 4 small grain-free (or gluten-free) tart shells

Method
 

  1. In saucepan on medium-high heat, cook berries, honey, and lemon juice until slightly thickened. Mash berries to release juices, then mix in chia seeds and let cool.
  2. In bowl, mix mascarpone, vanilla bean paste, chamomile tea, and honey until smooth.
  3. Bake tarts according to box directions, then let cool. Fill tart shells with berry mixture and top with chamomile mascarpone. Serve immediately, or store in fridge for up to 3 days.