Tart shell:

1. Weigh the cold water (30g) into the measuring cap. Set aside.
2. If you need to grind your own caster sugar, add raw sugar (75g) to the bowl and grind Speed 9 / 3 seconds.
3. To the caster sugar (75g), add the plain flour (250g), chilled cubed butter (110g) and egg yolks (3) to the bowl. Combine Speed 6 / 25 seconds while adding the water (30g) through the lid.
4. Place the mixture on a floured surface and divide into 8 portions (approximately 60g each). Flatten each into a disc and wrap in clingfilm. Transfer to the fridge for 20 minutes.
5. Preheat the oven to 180C. Grease 8 small tart tins with butter extremely well.
6. Roll each pastry disc out between two pieces of baking paper to fit the tart tins.
7. Press the pastry into the tart tins.
8. Place a small piece of baking paper and ceramic pie weights or dry beans into each shell.
9. Bake for 15 minutes. While the pastry is baking, you can begin making the filling.
10. After 15 minutes, remove the baking paper and beads from the tart shells. Return the tart shells to the oven and bake for a further 5 minutes.
11. Allow to cool completely before removing from the tins.

Filling:

1. If you need to grind your own icing sugar, add sugar (40g) to the bowl and grind Speed 9 / 10 seconds.
2. To the icing sugar (40g), add the mascarpone cheese (500g), double cream (480g) and vanilla bean paste (2 tsp) to the bowl. Mix on Speed 5 until smooth.
3. Place into the fridge until you are ready to assemble the tarts.
4. Spoon into each tart shell and top with fresh berries.
5. Enjoy!