Blackberry Balsamic Mascarpone Tartlet

In a small mixing bowl, combine graham cracker crumbs and butter to create the crust. Grate chocolate over a microplane or small grater into crumb mixture. For individual tartlets, press about 1/3 cup of mixture into each tartlet form, pressing onto bottom and sides. For one large tart, press entire mixture into a 9” round tart pan. Place in fridge for 15-20 minutes to set.

In a medium saucepan over medium-high heat, combine 1/2 cup of creamy balsamic dressing, 1/2 cup of blackberries, 2 tablespoons of sugar, and a teaspoon of lemon juice. Add lemon zest and sea salt. Mix to combine. Bring to a simmer. Reduce heat and maintain simmer until sauce has reduced by half.

Remove from heat and strain sauce through a fine mesh strainer into small jar or bowl. Lightly apply pressure to release all of the juices. Cover with plastic wrap and allow mixture to cool to room temperature.

For the filling, pour whipping cream into a medium bowl and beat until stiff peaks form. Gently fold in powdered sugar. In a second mixing bowl, beat mascarpone for 1 minute and gently fold in 3/4 cup whipped cream. Refrigerate remaining whipped cream for serving.

Remove crusts from fridge. Using a small offset spatula, gently spread filling into crusts. Be careful not to pull crumbs into filling. Refrigerate until ready to serve.

Just before serving, place remaining berries in a small bowl. Drizzle blackberry sauce over the top and gently toss to combine. Evenly divide fruit compote in the center of each tartlet (for individual tartlets) and top with a dollop of the reserved whipped cream.

For additional garnish, add a mint sprig and lightly dust with chocolate shavings. Serve immediately.