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–+ servings
Blueberry and saskatoon berry honeycomb tarts
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Wild Blueberry and Saskatoon Berry Honeycomb Tarts with Chamomile Mascarpone Cream

Servings 2

Ingredients

  • 1/2 cup wild blueberries
  • 1/2 cup Saskatoon berries
  • 1 Tbsp raw honey
  • 1 tsp lemon juice
  • 1 tsp chia seeds
  • 1/2 cup mascarpone cheese
  • 1 tsp vanilla bean paste
  • 1 Tbsp chamomile tea (strongly brewed and cooled)
  • 1 tsp raw honey (for cream)
  • 4 small grain-free (or gluten-free) tart shells

Instructions

  • 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.
  • In bowl, mix mascarpone, vanilla bean paste, chamomile tea, and honey until smooth.
  • 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.