Preheat oven to 350°F degrees. Place Silform Fluted Square Tray on Perforated Baking Sheet and set aside.
On Roul’pat, roll out dough and cut square shapes using your Fluted Square Cutters. Use your Shaper to smooth and flatten dough, making sure dough comes up the sides of each square. Add several Pie Weights to each square or poke the dough gently with a fork 3 times. Bake for 11-12 minutes. Let cool before filling.
To make your filling: Use the whisk attachment on an electric mixer to beat heavy cream until whipped with soft peaks. In a separate bowl use the whisk attachment to beat the mascarpone cheese, 1/3 cup powdered sugar and vanilla until smooth, about a minute. Fold in the whipped cream until filling is smooth and creamy.
In a small bowl, use the mini whisk to whisk the lemon juice and powdered sugar until smooth. Assemble the tarts by using the pastry bag to pipe each of the pie shells with the whipped cream mixture. Add berries on top and drizzle with the lemon glaze. Dust with powdered sugar. Enjoy!