Mini Fruit Tarts

In a stand mixer fitted with paddle attachment, cream butter and sugar for 5 minutes.
Add in egg yolk, vanilla and salt. Continue to mix for 1-2 minutes.
Turn off mixer and add flour. Mix on low speed until combined.
Wrap in plastic and refrigerate for at least 1 hour.
When you are ready to bake preheat oven to 350 degrees. Grease a muffin tin with non stick cooking spray.
Roll out the dough to 1/4 inch thickness.
Using a 3 1/2 inch fluted cookie cutter cut out rounds. Place each round in a muffin tin cavity and push to form in the muffin tin.
Bake the tart shells for 15-20 minutes or until they start to get golden brown.
Allow them to cool in the muffin tin for 5 minutes before removing to a cooling rack to cool completely. These have to be completely cool before you add in the mascarpone filling.

Add heavy cream to a stand mixer with the whisk attachment. Whip until cream forms soft peaks. Take out of the bowl and set aside.
In the same bowl add the mascarpone cheese, sugar and vanilla to the stand mixer with the whisk attachment. Whisk until smooth and lump free.
Fold in the whipped cream by hand into the mascarpone cheese mixture.
Carefully spoon or pipe the filling into the tarts.
Decorate with fruit then serve immediately!