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1
Add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs.
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2
While it is running, add the egg yolk and water.
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3
Process until the dough just forms.
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4
Turn the dough onto a lightly floured working surface or cutting board.
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5
Knead a few times until the dough is smooth.
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6
Shape into a 10cm round.
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7
Wrap with a plastic wrap.
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8
Chill in the refrigerator for at least half an our until it's firm.
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9
Preheat oven to 400 F degrees.
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10
With a floured rolling pin, roll out pastry until 1/8-inch thick.
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11
With a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds.
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12
Press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter.
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13
With a fork, gently prick the shell a few times.
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14
Put the pans into freezer for at least 20 minutes until the shell is firm.
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15
Bake the shells for 10 minutes or until lightly golden. Let cool in pans for 5 minutes.
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16
Place the shells onto a wire rack to cool completely.
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17
To make the mascarpone filling:
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18
Mix together the mascarpone, sugar and vanilla in a small bowl until well blended.
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19
Cover and chill for at least half an hour or longer until ready to use.
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20
With a spoon, place the mascarpone filling into mini tart shells.
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21
Top with the fresh raspberries.
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22
Dust with powdered sugar and serve.
