Lush wild blueberries and sweet Saskatoon berries, rich in brain-boosting anthocyanins, are folded into golden honeycomb tarts and finished with a velvety chamomile-infused mascarpone cream for the ultimate healing indulgence.
Looking for extra oomph?
Chamomile’s delicate flavour shines best when steeped in cream for at least 30 minutes before whipping—don’t rush this step! If you want an extra textural contrast, add crushed toasted hazelnuts or cacao nibs on top for a crunchy, nutrient-packed finish.
This recipe was originally published in the July 2025 issue of alive magazine.
Wild Blueberry and Saskatoon Berry Honeycomb Tarts with Chamomile Mascarpone Cream
Ingredients
- 1/2 cup (125 mL) wild blueberries
- 1/2 cup (125 mL) Saskatoon berries
- 1 Tbsp (15 mL) raw honey
- 1 tsp (5 mL) lemon juice
- 1 tsp (5 mL) chia seeds
- 1/2 cup (125 mL) mascarpone cheese
- 1 tsp (5 mL) vanilla bean paste
- 1 Tbsp (15 mL) chamomile tea (strongly brewed and cooled)
- 1 tsp (5 mL) raw honey (for cream)
- 4 small grain-free (or gluten-free) tart shells
Directions
01
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.
02
In bowl, mix mascarpone, vanilla bean paste, chamomile tea, and honey until smooth.
03
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.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
