6 puff pastry tarts (I got mine from Albert Heijn but you can also make them yourself of course)
80 ml double cream (in Dutch: volle room)
100 g white chocolate, chopped
200 g mascarpone
raspberries and blueberries to serve
Heat the cream until it just comes to the boil. Let it stand for a couple of minutes before adding the white chocolate. Let it stand for a further 2 minutes before adding the mascarpone. Whisk until smooth. Fill the little tart cases with the white chocolate mixture and refrigerate for 1-2 hours until the filling is firm. Top with raspberries and blueberries.
Easy peasy and very yummy! Happy weekend everyone!