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Cheating Little Tarts

...or I could have said "Rosewater & Mascarpone-cream Tarts with wild cherries and berries"...but what's the fun in that?
Plus I kind of cheated, since I didn't make the pastry myself, so I'd like to come clean one way or the other!

Last weekend, around 15 of us went out for a pub lunch close to our home and then I invited everyone back for coffee and cakes.
I had these grand plans about baking, but the weekend got busier than anticipated and I needed a last minute cheat that wouldn't let down my reputation as a good cook. You know the feeling, right?

For 12 Cheating Little Tarts:
- 12 Sweet Pastry Butter Tartlets
- 300ml Whipping Cream
- 2 Tablespoons of icing Sugar
- 3 Tablespoons of Mascarpone cheese
- 1 Tablespoon of Rosewater
- Cherry Conserve (I used Morello Cherries, but that's up to you), enough to cover the base of 12 tartlets
- 200gr fresh Strawberries, cut in half
- 100gr fresh Blueberries

Lay out the tartlets and spoon enough cherry conserve to cover the bottom of each tart; two teaspoons in each, should be enough. Make sure that each tart has a couple of cherries, they're an unexpected surprise when you bite into the whipped cream!

In a deep bowl whisk the whipping cream with the icing sugar and rosewater, until you have stiff peaks. Whisk the mascarpone slowly in the cream until you are sure that it's evenly mixed. Try not to forget the rosewater, it makes all the difference!

Spoon two tablespoons of the mascarpone cream on each tartlet, smoothing it out with the back of a wet spoon. It doesn't need to be too perfect!
Finish off with the strawberries and blueberries. The pattern is up to you,
I thought it would be a good idea to make them look like flowers, hence I used the strawberries as petals and the blueberries as the centre.  

There you go, now you're a cheater too! x

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