250g plain flour
125 g butter
3 tbsp caster sugar
1 large egg
200g white chocolate
450 g mascarpone cheese
150 ml double cream
For the topping:
Place the flour, chilled butter, sugar into a food processor and pulse until it resembles breadcrumbs. Add the egg and process until the pastry draws together in a ball.
Roll out the pastry, line the tins(your choice) with it and chill for 20 min.
Line the pastry cases with greaseproof paper and fill with baking beans. Bake for 10 min(180-200 C),then remove the paper and beans and bake for 5 min more. Remove from the oven and cool.
Place the white chocolate and 125g of mascarpone into a heatproof bowl set over simmering water, stir until melted.Add the remaining mascarpone to the bowl and whisk briskly until smooth, then whisk in the double cream. Pour the mixture into the pastry cases and chill for 3 hours. To serve, put the berries on top of each mini-tart and decorate with icing sugar.