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.
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