Brown Sugar Mascarpone Tartlets

These creamy little tarts give your guests the impression you have been baking all day, when really you don't need to spend much time in the kitchen. Frozen tart shells are easy to use and the only trick you need to remember is to remove them from their little tins so they look somewhat homemade. Keep the tarts in the refrigerator, covered, for up to 2 days and simply garnish them with the berries before serving. Look for an Italian mascarpone cheese for a very smooth and creamy filling. You can use the same amount of filling to fill 12 frozen tart shells if desired.

One 255 g package frozen mini tart shells, 2-inches (5-cm) each
¼ cup (50 mL) packed brown sugar
1 1/3 cups (325 mL) mascarpone cheese, softened
1 cup (250 mL) fresh raspberries or fresh sliced strawberries

1. Remove tart shells from freezer and place on baking sheet. Bake in 400ºF (200ºC) oven for about 10 to 12 minutes or until golden brown. Let cool completely.

2. Press brown sugar through fine mesh sieve into bowl. Add mascarpone cheese and using wooden spoon, stir to combine well. Scrape into piping bag fitted with star tip.

3. Pipe mascarpone mixture into tart shells to fill. Top with raspberries and serve.

Makes 18 tarts