Members recipe 
Bakehouse · French
Fig and Blueberry Cream Tartlets
Crisp sweet pastry shells are filled with vanilla mascarpone cream and crowned with jewel-like fig wedges and plump blueberries. They look elegant on a buffet table and come together quickly once the shells are baked.
Test kitchen note: Brush the cooled shells with a thin layer of melted white chocolate; it seals the pastry so the cream will not soften it for hours.
Method 6 steps
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