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mini blackberry goat cheese tartletsWhat you need:


  • 5 oz rindless goat cheese
  • 1/2 c mascarpone
  • 1/2 c blackberry jam
  • 1 lg egg
  • 1 lg egg yolk
  • 1 tsp minced fresh rosemary
  • 1/4 teaspoon salt
  • Garnish with honey and fresh rosemary needles


  • Your favorite recipe or ready-to-bake

What you do:

  • Heat oven as directed by your crust recipe.
  • Prepare muffin tin.
  • Divide dough in 24 equal pieces.
  • Place one piece in each muffin cup and press firmly and evenly up sides to make a pastry cup.
  • Place goat cheese and mascarpone in mixing bowl fitted with paddle attachment.
  • Mix until incorporated and smooth.
  • Add eggs, rosemary and salt.
  • Divide batter among pastry cups.
  • Bake until crust begins to turn golden brown and filling is puffed, about 8 minutes.
  • Remove from oven and spread each cup with blackberry jam, about 1 tsp for large, ½ for mini.
  • Return to oven and bake for 5 min.
  • Remove, cool and transfer to wire rack to cool completely.
  • To serve, drizzle with honey and garnish with a few rosemary needles.