Takes 20 minutes
50g white chocolate
1 tbsp unsalted butter
170ml double cream
finely grated zest of 1 lemon
six 10cm pre-baked sweet shortcrust pastry cases
200g mixed berries, eg strawberries, raspberries and cherries
a splash of rose water
a few sprigs of mint, leaves picked
20g ready-made meringue kisses
Place the white chocolate in a heatproof bowl over a saucepan of barely simmering water. Melt the chocolate then add the butter, stirring until melted.
Place to one side. Beat 70ml of the double cream and the mascarpone together in a medium bowl then fold in the melted chocolate and lemon zest. Place the pastry cases on a tray and spoon the creamy mixture into them. Place in the fridge while you prepare the toppings.
Toss the berries together in a bowl with the prosecco and rose water. Crush the mint leaves lightly and add to the bowl, then toss again. Lightly whip the remaining double cream to soft peaks. Crush up the meringues, if using.
Take the pastry cases from the fridge. Spoon a little whipped cream onto each. Drain the berries and arrange these on top of the cream. Sprinkle over the meringue, if using, and scatter over the remaining mint leaves. Serve straight away.
Extracted from Posh Tarts by Phillippa Spence (Quadrille, £12.99) Photography © Faith Mason