Instructions

For the Crust:

1. Place the flour and sugar into a food processor and give a quick pulse to combine. Cut the butter into small cubes and add to the flour and sugar. Pulse until mixture resembles a course meal, about 10 seconds. (Alternatively, use a pastry blender to cut the butter cubes into the flour and sugar.)
2. With the food processor running, gradually add the egg yolks and then the ice water. Process until the dough just comes together.
3. Using hands, form 2 disks with the dough and tightly wrap each with plastic wrap. Chill dough for at least one hour.
4. Preheat oven to 375.
5. Using one disk at a time, roll dough on a floured surface until dough becomes about 1/8″ thick. Cut out circles slightly larger than the diameter of the tart tins. (I used a drinking glass to help cut the circles.) Gently press the dough circles into the tart tins and trim off any extra dough. Prick crust a few times with the tines of a fork. Repeat until all 24 tart tins are lined with crust. Place tart tins in the refrigerator to chill for 1 hour.
6. Place tartlet crusts on a large baking sheet and bake at 375 for 18-20 minutes, rotating pan halfway for even baking.
7. Allow crusts to cool in the tins for 10 minutes. Gently flip tins over to remove crusts and place on wire racks to cool completely.

For the Vanilla Bean Cream:

1. Set a small glass mixing bowl over a small saucepan of simmering water and place the chocolate in the mixing bowl. Stir until the chocolate is completely melted. Remove the glass bowl from the heat and set aside to cool for 5-10 minutes.
2. While the chocolate is cooling, split the vanilla bean in half using a paring knife. Then use a small spoon to scrape of seeds out of each half. Whisk the vanilla bean seeds with the mascarpone cheese. Gradually whisk in the melted white chocolate and set aside.
3. Using a stand mixer, whip the heavy whipping cream to form soft peaks. Use a spatula to gently fold the whipped cream into the mascarpone mixture.

For Assembly:

1. Spoon a small portion of the vanilla bean cream into each of the tartlet crusts. Top with blackberries. Depending on the size of the blackberries, it may be necessary to cut the blackberries in half. Sprinkle with powdered sugar right before serving.