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. |