24 mini premade phyllo tart shells (can be found in the freezer section of the grocery store)
4 ounces Mascarpone cheese, room temperature
1/2 teaspoon pure vanilla extract
2 tablespoons confectioner’s sugar
3 tablespoons milk or cream
4 tablespoons Stonewall Kitchen Cherry Berry Jam (or your favorite Stonewall Kitchen jam)
1/4 cup sweetened whipped cream, garnish
Mint leaves, garnish
Orange zest, garnish
Remove mini phyllo tarts from freezer.
In the bowl of a free stand mixer fitted with a paddle attachment (or a hand mixer and bowl) mix the Mascarpone cheese, vanilla extract, sugar and milk or cream on medium speed several minutes until combined and light and fluffy.
Spoon or pipe using a pastry bag fitted with a star attachment, the cheese mixture into each tart filling each 2/3’s full.
Top each tart with about 1/2 teaspoon Cherry Berry Jam.
Garnish each tart with a small dollop of sweetened whipped cream topped with a mint leaf or orange zest.