Chocolate filled Raspberries and Cream:
I have to admit that I cheated for the crust and bought those mini graham cracker crusts. I brushed them with a beaten egg and put them in the oven for 10 minutes at 35o. I inverted them when they came out of the oven and let them cool completely. Tap the top gently until the crust falls from its aluminium case.
In the meantime:
Whip 1 block (8 oz) softened cream cheese with 1/3 cup sugar and zest of one lemon.
Whip 1/3 cup heavy cream to medium stiff peaks and gently fold into the cream cheese.
Spoon into the shells. Refrigerate until the cream gets a little stiff.
For the raspberries:
Prepare a simple ganache with 3/4 cup heavy cream heated up and stir in 1 cup chocolate chips. Let stand for 2 minutes and gently stir until all the cream incorporates in the chocolate. Refrigerate until of spoonable consistency. Fill a pastry bag with a plain tip and fil the cavities of some nice looking raspberries (1 pint was enough for 6 tarts). Let the ganache filled fruit get hard in the fridge.
When ready to plate position the raspberries on the cream and dust with powdered sugar.
I don't want to know what these would be like with mascarpone...ok...I DO want to know!