Puff Pastry Tarts: On a lightly floured surface, roll the puff pastry into an 8 inch (20 cm) square. With a pizza wheel or sharp knife, trim the edges of the puff pastry. Then divide the pastry into 4 - 4 inch (10 cm) squares. Prick the bottom of the pastry with the tines of a fork. Place the squares of pastry on a parchment paper lined baking sheet. Cover and refrigerate until well chilled (about 30 minutes).

Meanwhile, preheat your oven to 400 degrees F (200 degrees C). 

Remove the puff pastry from the refrigerator. With a pastry brush, brush the tops of the puff pastry with the egg wash. Just before you place your puff pastry into the oven, reduce your oven temperature to 350 degrees F (180 degrees C) if using a convection (fan) oven, or 375 degrees F (190 degrees C) if using a regular oven. Bake the puff pastry for about 35 - 40 minutes or until puffed and golden brown. Remove from oven and place on a wire rack to cool.

Cream Filling: In a bowl, beat the mascarpone until smooth. Add the heavy whipping cream, sugar, and vanilla and beat until soft peaks forms. Just before serving, spread or pipe (I used a plain tip) the cream onto the baked puff pastry squares and top with fresh berries or cut up fruit. If you like, you can dust the tops of the tarts with powdered sugar. Serve immediately or refrigerate.

Note: You can bake the puff pastry squares several hours in advance. It is best to top the puff with the cream and fruit shortly before serving, otherwise the cream will soften the puff.

Makes four - 4 inch (10 cm) tarts.

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