These simple, elegant tarts work well with any fresh summery fruit; cherries, apricots, strawberries, raspberries, peaches, nectarines or mangoes all pair well with this sweet, creamy filling.
| 250g | Mascarpone |
| 1 punnet | fresh blueberries |
| 300ml | thickened cream |
| 2 tbsp | sifted icing sugar |
| 1 tspn | vanilla extract |
| 12 | pastry tart shells |
| 1 | Beat thickened cream into soft peaks. |
| 2 | Add mascarpone, icing sugar, vanilla and beat to combine. Do not over beat. Mixture should be easily spooned. |
| 3 | Using two spoons, fill tart shells with the cream mixture. |
| 4 | Place blueberries on top and dust with icing sugar. |
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