Tartlet Crust

1. Cream together the sugar and softened butter until light and fluffy.
2. Add the egg and continue beating until smooth.
3. Pour in the flour and beat on low until just combined (make sure not to overmix).
4. Wrap with plastic and chill in the refrigerator for 30 minutes. 
5. Roll out the dough to ⅛ inch (3 mm) thickness and cut out rounds big enough to cover your tartlet forms with a slight overhang.
6. Gently press the dough into the forms and use a knife to trim the excess dough.
7. Use a fork to poke holes in the bottom of the tart shells. Place the tartlet forms in the refrigerator or freezer until firm (10-30 minutes).
8. Preheat oven to 375 F (190 C).
9. Bake the tartlet crusts for about 13-15 minutes or until golden brown. If the tartlets puff up while baking, use the back of a spoon to gently press back down.
10. Allow the crusts to cool completely before removing from the forms.

Mascarpone Cream

1. Beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form (about 5-7 minutes).
2. In a separate bowl, beat the mascarpone with the vanilla until light and fluffy. Gently fold the mascarpone into the whipped cream mixture until combined. Store in the refrigerator.

Assembly

1. Once the tartlet crusts have cooled completely, fill each with a heaping spoonful of mascarpone cream.
2. Top each tartlet with a variety of chopped fruits and store in the refrigerator.