Lemon Posset, Chocolate Peanut Butter Hearts, and Mini Strawberry Mascarpone Tartlets
A delightful collection of three easy, make-ahead desserts perfect for Mother's Day celebrations. Featuring light lemon posset, rich chocolate peanut butter hearts, and creamy strawberry mascarpone tartlets, these treats are sure to impress.
Ingredients
Lemon Posset
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 3 tbsp fresh lemon juice
- 1 piece Zest of 1 lemon
Chocolate Peanut Butter Hearts
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 2 tbsp unsalted butter
- 2 tbsp powdered sugar (optional) for sweetness
Strawberry Mascarpone Tartlets
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 12 pieces mini tart shells or 1 package store-bought mini shells
- 1 cup fresh strawberries, sliced
- Optional: mint leaves for garnish
Instructions
Making the Desserts
- Make the lemon posset: heat 2 cups heavy cream and 2/3 cup sugar in a saucepan over medium heat until it just simmers, stirring to dissolve sugar.
- Remove from heat, stir in 3 tbsp lemon juice and zest, then pour into small glasses; chill at least 2 hours until set.
- Prepare chocolate peanut butter hearts: melt 1 cup chocolate chips and 2 tbsp butter in a double boiler or microwave in short bursts, stirring until smooth.
- Stir in 1/2 cup peanut butter and 2 tbsp powdered sugar, spoon into heart molds or mini silicone molds, chill until firm, then unmold.
- Make mascarpone filling: whip 1 cup heavy cream to soft peaks, fold into a mixture of 8 oz mascarpone, 1/3 cup powdered sugar, and 1 tsp vanilla.
- Assemble tartlets: pipe or spoon mascarpone into shells, top with sliced strawberries and mint, and chill briefly before serving.
Notes
Chill fully: the posset and molded chocolates need firm chilling to hold shape. Use room-temperature mascarpone to avoid lumps when folding in whipped cream. Taste and adjust sweetness, especially with peanut butter and chocolate blends. Prep components ahead: possets and molded chocolates keep well refrigerated 2–3 days. Keep tart shells crisp by assembling close to serving time.