I've always love how a simple tart can be used to showcase a lovely berry. It's really hard to get sweet berries in Brunei - most of the ones in the shops here are export quality and they can be too sour at times! But not to worry - the sweetened mascarpone filling I whipped up balanced out the tart berries nicely. I must confess I am not a big fan of doing pastry. The weather in Brunei is so humid and the last few attempts I had with croissant dough and puff pastry turned a soggy mess on me. But this shortcrust pastry is pretty forgiveable - you just have to work in a not-so-hot place.