The Pastry:

250g plain flour

125 g butter

3 tbsp caster sugar

1 large egg

The filling:

200g white chocolate

450 g mascarpone cheese

150 ml double cream

For the topping:

200g strawberries

200g raspberries

icing sugar

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.