Another wonderful recipe This time, I propose a dessert recipe with simple ingredients and easy to do

For the shortcrust pastry:
4.40 oz (0.55 cup) of flour
2.29 oz (0.29 cup) of salted soften butter
1.41 oz (0.18 cup) of icing sugar
0.52 oz (1 Tbsp) of almond powder
1 vanilla pod (or a few drops of vanilla extract)
1 egg yolk
1 pinch of salt

For whipped cream with mascarpone:
3.5 oz (7 Tbsp) of mascarpone
1.76 oz (3.5 Tbsp) of sugar
6.76 oz (0.85 cup) of cream
4 tbsp of icing sugar
20 Blackberry 
almond 

Preparation 
Knead the butter to soften it, add the sugar, flour and vanilla 
Add egg and salt and knead gently to form a ball of dough.
Add a little milk if the dough is too friable.
Place it for 1 to 2 hours in a cool place, then darken with previously brushed silicone tartlets with brush or finger. Cook for 10 minutes at 180 °C ( 356°F) 
Beat the cream very cold to form a whipped cream, add the icing sugar when it begins to form.

In a bowl, work the mascarpone for one minute with the sugar in a spoon to soften it. When the whipped cream is ready, gently stir in the mascarpone with a silicone spatula.
Garnish a pocket with a starry sleeve and fill each tartlet bottom. Add a Blackberry in the center and almond.