A few weeks ago I posted my recipe for Parmesan & Poppy Seed Shortbread that was featured in last month's issue of The Simple Things. Today I am sharing the second recipe from the feature, incase you missed it when it was in print. 

A midsummer gathering of friends for cocktails and snacks was the theme and these tiny tarts were my sweet snack offering. They're a bit of a cheat, as the pastry cases are shop bought. The filling takes no time to make and assembling them is a doddle. 

p.s. dainty food need dainty tableware - these individual ceramic petal vessels are from Reiko Kaneko.

White Chocolate & Mascarpone Tarts

Makes 18

250g white chocolate
125g mascarpone
50ml double cream
250g raspberries
18 small rose petals (organically grown and unsprayed)
18 good quality shop-bought mini sweet pastry cases

Gently melt the chocolate in a bain-marie, and allow to cool a little. Place the mascarpone, double cream and melted chocolate into a bowl and whisk steadily. You don't want it too thick, go slowly.

Fill the pastry cases with the mixture and top with a raspberry and a rose petal or two. Chill until required.