255g. pkg. frozen tart shells or 9"  frozen pie shell or home-made pastry 
2 cups cold mascarpone cheese
1/4 cup granulated sugar
3 tbsp. Grand Marnier or amaretto liqueur
2 cups sliced strawberries or whole raspberries or a mix
 

Preparation Time 10 minutes
Baking Time 12 minutes
Refrigeration Time 30 minutes

Makes 24 small tarts or 9" pie, for 8 to 10 servings.

Recipe from Heather

1. To bake frozen tart shells, preheat oven to 375 degrees. Remove shells from freezer and thaw at room temperature 5 to 10 minutes. Separate shells and place on a baking sheet. Bake until golden, from 12 to 15 minutes. Remove from oven and cool completely on a rack. To bake a frozen pie shell, preheat oven to 400 degrees. Remove shell from freezer and let thaw 10 minutes, then prick bottom and sides of shell with a fork. Bake on bottom rack of oven until golden, from 8 to 10 minutes. Remove from oven and cool completely on a rack. 

2. Meanwhile, place mascarpone, sugar, 2 tbsp. Grand Marnier and 1/4 cup berries in a food processor fitted with a metal blade. Whirl until mixture is smooth and has an easy spreading consistency, scraping down sides as needed with a spatula, from 1 to 2 minutes. Taste and add more sugar, if needed. 

3. Fill each cooled tart shell with about 2 tbsp. cheese mixture and smooth surface. Or scrape cheese mixture into cooled pie shell and smooth surface. Toss remaining berries with 1 tbsp. Grand Marnier and a generous pinch of granulated sugar. Arrange on top of tarts or pie. Refrigerate at least 30 minutes or up to 4 hours. If making ahead, add berries just before serving. Serve tarts as is or cut pie into wedges. Garnish with fresh mint, if you like.