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.
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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.
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This recipe was originally published in the July 2025 issue of alive magazine.