Ingredients
1¼cupsflour
⅔cuppowdered sugar
¾cupbutter,cut into small pieces
fruit of choice
½cupheavy cream
½cupmascarpone
2tbsppowdered sugar
1tspvanilla
Preparation
Heat oven to 350 degrees F. Spray a mini muffin pan with non-stick cooking spray.
In a food processor pulse together the flour and powdered sugar, add butter gradually and pulse util the dough begins to hold together.
Scoop into 1 tablespoon size balls, flatten into a disc, and then press firmly into the muffin tins (dough will come up the sides).
Repeat with the remaining dough. Bake tart shells for 15 minutes. (Half way through press centers down with back end of measuring spoon). Cool in pan for 5 minutes and then move to a rack.
Make the filling by beating the cream, mascarpone, sugar, and vanilla until there are stiff peaks.
Spoon or pipe filling into the cooled shells. Refrigerate until ready to serve and top with fruit right before. Enjoy!
