Berry tart with white chocolate mascarpone

Sunday, my baking day. i got some new mini tart pans - in boat shape and rectangle - so for this week, tart it is. i decided to fill the tart with mascarpone and white chocolate - a recipe adapted from Nigela Lawson's book - Domestic Goddess. i like this filling instead of traditional custard. it tastes less sugary, lighter (i'm not sure if it is actually lighter??), cleaner, and so simple to make. For the shell, i used another domestic goddess - Martha Stewart - pate brisee recipe since i like all butter crust (not 1/2 butter and 1/2 shortenning like most recipes).
Tart shells:
325 gr flour
230 gr butter cut in small cubes, chilled
1 teaspoon salt
2 teaspoons sugar
50 gr ice water
mix flour, salt, sugar in food processor for 2 seconds. add chilled butter, pulse until the texture gets to cornmeal texture, about 20 seconds. add ice water through the food processor tube and continue to pusle until the dough come together and still dry. turn the dough on to a work surface, form into 2 discs, wrap with plastic and chill in refridgerator for at least 1 hr.
pre heat oven at 375F. roll out dough, fit dough into mini tart pans. prick tart shells with a fork in a few places, line tart shells with foil and add pie weight. chill tart shells in refridgerator for at least 30 minutes. bake for about 20 minutes, remove foil and pie weight, bake for 4-5 more minutes. let tart shells cool down to room temp.
Filling:
60gr dark chocolate, chopped - optional (i used callebaut brand)
60gr white chocolate, chopped (i used el rey brand)
60gr heavy whipping cream
250 gr mascarpone ( i used ciresa brand)
fruit for topping, i used blueberries and raspberries.
glaze, i used 50 gr blueberry jam + 2 table spoon water for blueberries only, i left the raspberries unglazed.
melt dark chocolate over simmering water, coat inside the tart shells with chocolate using a brush, this step is optional. i do like a thin layer of dark chocolate to add more texture and flavor.
melt white chocolate over simmering water, let it cool for a couple minutes. beat mascarpone and cream at low speed until well incorporated, about 20 seconds. add white chocolate, beat at low speed for 10-20 seconds. fill piping bag, use any round or star decorating tip for piping. fill the shells with mascarpone cream, top with fruits.
if using glaze, bring jam and water to a boil, let it cool down and brush the fruits with glaze.