Gluten & Egg Free Strawberry Mascarpone Tarts

Directions

Tart Shells

1. Preheat oven to 375°F (190°C).
2. Place Kinnikinnick Tart Shells on a baking tray in a single layer (leave in tart foil). Let thaw 15 minutes.
3. Pierce bottom and sides with a fork to prevent air pocket from forming.
4. Bake in preheated oven for 15- 17 minutes. Remove tart shells from oven. Set aside to cool completely. 

Mascarpone Filling 

1. In a medium bowl, beat cream cheese until smooth, scraping down sides of bowl in between mixing (approx. 5 - 7 minutes).
2. Add icing sugar, cream and vanilla extract. Mix until smooth. 
3. Add mascarpone. Mix just until combined.
4. Cover and refrigerate until ready to use. 

Ganache Base (make when tart shells have cooled)

1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and cream.
2. Remove from heat and cool slightly.
3. Using a pastry brush or the back of a small spoon, brush a thin layer of Ganache to coat the inside of baked tart shell (sides and bottom). 
4. Let Ganache set completely. 

Assembly

1. Divide Strawberry Filling between Ganache coated tart shells. 
2. Using a piping bag with a star tip, pipe Mascarpone Filling on top of Strawberry Filing.
3. Decorate with a quarter piece of strawberry and assorted berries. 
4. Refrigerate for 1 hour for filling to set slightly. 
5. Remove from refrigerator. Dust with optional icing sugar prior to serving.