• ⅔ cup thickened cream
• 2 tblsps icing sugar mixture
• 1 tsp vanilla bean paste
• ½ x 250g tub mascarpone
• 125g punnet fresh raspberries
• 2 x 192g packets mini tart shells
• Extra fresh raspberries and icing sugar mixture, to decorate
Beat cream, icing sugar and vanilla bean paste in a small bowl of an electric mixer until soft peaks form. Gently fold in mascarpone until combined.
Coarsely mash raspberries with a fork. Gently fold into the cream mixture until just combined.
Spoon berry cream into tart shells. Decorate with extra raspberries. Dust with sifted icing sugar.