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Berry and White Chocolate Tarts
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The creamy blend of Mascarpone and white chocolate that is used to fill these tarts is not too sweet, allowing the flavour of the berries to shine. You can make the pastry cases ahead of time and assemble the tarts just before serving. Alternatively, once made, the finished tarts will keep in the fridge for 24 hours.
This recipe was first published in May 2004.