Wild Maine Blueberry Tartlets – 30 mini tarts
- Whisk cream and sugar until soft peaks form.
- Gently heat jam in a small saucepan or in the microwave making sure it is smooth, but not too hot.
- Combine Mascarpone cheese and jam until uniform. Fold in whipped cream.
- Place blueberry filling in a pastry bag fitted with a large tip. Fill each pastry cup. Garnish with a small blueberry, candied lemon peel, or whipped cream with a small mint leaf.