Crust
 1 tablespoon (15ml) heavy cream (or half n half)
 1 egg
 ½ teaspoon vanilla extract
 1 ¾ (220g) cups flour
 ½ cup (60g) confectioners’ sugar
 ¼ teaspoon salt
 ½ cup (8Tbsp) cold, cubed, butter
Filling
 ½ cup (120ml) heavy cream
 8 ounces mascarpone
 ¼ cup (30g) confectioners’ sugar
 1 ½ teaspoons vanilla extract
Toppings
 Strawberries, blueberries, blackberries, and kiwis (any fruit may be used)
 Lemon whipped cream

Instructions
Crust
1. Food processor method: Add flour, confectioners’ sugar, and salt into food processor and mix. Add cubed butter and mix until the mixture forms pea-sized crumbs. Add egg, heavy cream, and vanilla extract. Mix until dough forms a ball.

Pastry cutter or fork method: Whisk flour, confectioner’s sugar, and salt in a bowl. Add cubed butter to bowl and use pastry or fork and mix until mixture forms pea-sized crumbs. Add egg, heavy cream,
and vanilla extract. Mix until fully combined, may need to use hands.

2. Lightly flour a clean surface. Place the dough on the surface and flatten into a 1-inch thick disk. Wrap with plastic wrap and chill for 1 hour- 2 days.
3. Remove from fridge and roll out to a 9-inch circle. Grease a roughly 9-inch tart pan and press dough into it until it is evenly spread. Place in fridge.

4. Preheat to 400°F (204°C). Remove the crust from the fridge, line inside with foil and fill with pie weights (you can also use rice in place of the weights but once the rice is used it cannot be eaten).

5. Bake for 12 minutes. Remove the crust from the oven and remove foil and weights. Poke holes into the bottom of the crust with a fork. Reduce heat to 350°F (177°C) and bake for 8 minutes or until golden brown. Remove the crust and cool completely.

Filling
1. Whisk heavy cream with a handheld or stand mixer with whisks until stiff peaks form. Set aside the cream and then whisk together mascarpone, confectioner’s sugar and vanilla extract until just combined. Fold cream and mascarpone mixture together. Spread onto crust.

Toppings
Fruit: Add fruit in any pattern. You can cut the strawberries in the shape of flowers by putting the strawberry on its side and cutting them at an angle from the bottom of the strawberry.
Lemon Whipped Cream: Whisk Heavy cream, confectioner’s sugar and a little lemon juice until stiff peaks are formed. Use a piping bag or cut a corner off of a plastic bag, place whipped cream into it and pipe between fruit.