3cupsfresh or frozen mixed berriesif frozen, allow to defrost for at least 1 hour
8oz.mascarpone cheeseroom temperature
4oz.cream cheeseroom temperature
1/3cupsugar
1Tbsp.instant tapioca
zest of 1 lemon
1/2tsp.lemon juice
1egg whitebeaten
3Tbsp.honey
1tsp.fresh thymeminced
Instructions
Preheat oven to 425 degrees.
In a bowl, combine the berries, sugar, tapioca, lemon juice and zest. In a separate bowl, combine the cream cheese and mascarpone.
Roll out the pie crust into a rectangular shape. Cut 4-inch to 5-inch squares out of the dough. You should be able to get 10 squares out of one package of pie crust. Divide the cheese mixture among the dough squares and spread, leaving a 1/2 inch perimeter of dough. Distribute the berry mixture over the cheese mixture. Carefully fold the edges of the dough in towards the berries and press to seal the edges.
Place the tarts onto a parchment-lined baking sheet and brush the dough with egg white. Bake 15-18 minutes, until crusts are golden.
Combine the honey and thyme and drizzle over the cooled tarts.