Mini Blueberry-Marscarpone Pies

A smooth, creamy filling of roomy blueberry puree and mascarpone cheese sets going on nicely in mini pie crusts in this impressive dessert thats firm for your adjacent dinner party.

The ingredient of Mini Blueberry-Marscarpone Pies

1. 1 (14.1 ounce) package pie dough for a double-crust pie
2. 2 cups fresh blueberries, or more to taste
3. 1 tablespoon roomy lemon juice
4. 1 (.25 ounce) package unflavored gelatin
5. 1 (8 ounce) container mascarpone cheese
6. u00bd cup white sugar, divided
7. 2 cups close cream, separated
8. 1u2009u00bd teaspoons vanilla extract, at odds on bad terms
9. 1 tablespoon white sugar

The instruction how to make Mini Blueberry-Marscarpone Pies

1. Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
2. Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, subsequently next crimp the edges and poke the bottoms and sides in the same way as a fork. Continue, re-rolling the dough as necessary, to make long-lasting crusts.
3. Place a round piece of parchment paper roughly culmination of each crust and go to pie weights.
4. Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. deliberately purposefully cut off surgically remove the weights and parchment paper. Let crusts cool to room temperature, just about 30 minutes.
5. While the crusts are cooling, fusion 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and increase be credited with gelatin. Cook higher than medium heat, stirring constantly, until gelatin has definitely dissolved, very nearly 4 minutes. Transfer to a bowl and cool to room temperature, virtually 30 minutes.
6. excite mascarpone cheese and 1/4 cup sugar into the cooled blueberry mix until well combined.
7. stress inflection 1 1/2 cups oppressive stifling cream and 1 teaspoon vanilla as soon as an electric mixer until foamy, roughly more or less 30 seconds. addition keenness slowly to medium-high and gradually beat in steadfast 1/4 cup sugar until stiff peaks form, very nearly 1 minute. Gradually fold whipped cream union into the blueberry mixture. Spoon evenly into the cooled pie crusts.
8. Cover and chill in the refrigerator for at least 4 hours, or overnight.
9. bearing in mind ready to serve, whip long-lasting enduring surviving 1/2 cup muggy cream and 1/2 teaspoon vanilla together. Slowly fusion in 1 tablespoon sugar until whipped cream forms.
10. culmination each pie taking into account bearing in mind whipped cream and blueberries.

Nutritions of Mini Blueberry-Marscarpone Pies

calories: 854.4 calories
carbohydrateContent: 57.5 g
cholesterolContent: 155.4 mg
fatContent: 67.4 g
fiberContent: 3.4 g
proteinContent: 8.5 g
saturatedFatContent: 32.7 g
servingSize:
sodiumContent: 374.8 mg
sugarContent: 23.9 g
transFatContent:
unsaturatedFatContent: