sweet marscapone cream fruit tartlets

 

the goods:

 

16 pre-made miniature tart shells (you can fin them in the frozen section); baked according to package instructions and cooled

1 cup cold heavy cream

5 tablespoons confectioners' sugar, divided

12 to 16 ounces marscapone cheese

1 pint blueberries

1 pound strawberries, hulled and sliced

 

In an electric mixer, whip (with whisk attachment) heavy cream with 1 tablespoon confectioners' sugar until stiff peaks form. Transfer to a bowl. Add marscapone and remaining 4 tablespoons sugar to mixer and beat until smooth and well combined. Gently fold in whipped cream.

 

Scoop marscapone mixture into a zip-top bag and snip the corner off with some scissors. Squeeze some filling into each cooled tartlet shell.

 

Adorn with blueberries and strawberries.