Step 1

Place a saucepan over medium heat. Pour the raspberries in the saucepan and gently mash them with a potato masher. Heat for 5 minutes or until the raspberries start steaming.

Step 2

Add 1 cup of sugar to the raspberries and heat the mixture until it is boiling, stirring constantly. This will take 3-4 minutes.

Step 3

Add 1/4 cup water and 1 1/2 tablespoons of flour. Boil gently, reducing heat to medium-low and stirring constantly, until thickened, about 4-5 minutes.

Step 4

Once the mixture has thickened, remove the pan from the heat and allow it to cool.

Step 5

Prepare my crust recipe . You can also use a store bought double pie crust.

Step 6

Spray mini muffin tins with cooking spray.

Step 7

Split the prepared pie dough into about 30-35 balls, depending on how thick you want the dough. We made 30.

Step 8

Press each dough ball onto the bottom and up the sides of each muffin cup.

Step 9

Use a tablespoon to fill each cup with raspberry filling.

Step 10

Bake at 375 degrees for 15-17 minutes. Allow the tarts to cool for 10 minutes, then remove them from the pan to cool completely.

Step 11

While the tarts are cooling, prepare the mascarpone cream.

Step 12

In a stand mixer with the whisk attachment, mix the mascarpone, sugar and vanilla on medium speed until completely smooth. Add the whipping cream and mix on low until it is mixed in with the cheese mixture. Scrape the sides of the bowl, then whip the mixture on high for 2-3 minutes or until stiff peaks form.

Step 13

Spoon the cream on top of the cool tarts or pipe it using a decorating bag and Wilton tip #199.

Step 14

Top each tart with a raspberry.

Step 15

Store the tarts in the refrigerator until serving.