Fruit-Tart Flag

By exdircomp

Ingredients

• Athens miniature tart shells or phyllo cups
• blueberries
• halved strawberry slices
• 8-ounce container of mascarpone cheese
• 3 tablespoons castor sugar
• 1/2 cup freshly whipped heavy cream
• Marshmallows

Preparation

Step 1

Take Athens tart shells and put them in the oven briefly for a little extra crispness as the package directs. HOWEVER, prior to that I popped a flattened mini marshmallow in each one. It melted & I spread it around a bit. This created a perfect barrier between the cream & the phyllo. No problems with sogginess! Of course cool them before filling.


Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.



Mascarpone Cream:

Beat an 8-ounce container of mascarpone cheese and 3 tablespoons sugar with a mixer until smooth. Gently fold in 1/2 cup freshly whipped cream.