Preheat oven to 170'.
Grease tart tins with butter and line with pastry. Let rest in the fridge for a minimum of 30 minutes.
Place a square of baking paper into each pastry shell and fill with baking beans and blind bake for 20 minutes, or until golden and cooked through. Allow to cool before using. These will keep for one week in an air tight container.
This is where the fun begins – fill your pastry case with mascarpone and arrange berries in a pretty way, sprinkle with freeze dried raspberries to serve.
