Okay, I admit- this is just me showing off a little bit. I often make these tarts for clients and I think they are beautiful. I make a classic French pate sucree for the crusts and blind bake it in the oven. I can teach you how in my 'I Heart Tarts' class. However you can replicate (sort-of) by using pre-made pie crust too. I do make full-sized tarts, but I honestly prefer these tiny bite-sized versions because you don't need a plate and silverware to eat them and people are more likely to partake when desserts are tiny.

Filling:
1 8 oz container mascarpone cheese
Zest of 1 lemon
2 Tbsp fresh lemon juice
1/2 cup powdered sugar (to taste, actually)

Top with fresh, seasonal berries or sliced fruit and a dusting of powdered sugar. This one is a huge crowd pleaser.