Beautiful Berry Tarts

• 255-g pkg. store bought frozen tart shells or 9 inch store-bought 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

To bake frozen tart shells, preheat oven to 375o. 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 400o oven until golden, from 8 to 10 minutes. Remove from oven and cool completely on a rack.

Meanwhile, place Mascarpone, sugar, 2 Tbls. 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.

Fill each cooled tart shell with about 2 Tbls. cheese mixture and smooth surface. Or scrape cheese mixture into cooled pie shell and smooth surface. Toss remaining berries with 1 Tbls. 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.