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