Fruit and Lemon Cream Tarts

1: Add cream cheese, mascarpone, powdered sugar, lemon zest, vanilla, and salt to a stand mixer and mix until smooth.

2: Refrigerate the mixture for at least 30 minutes.

3: Preheat oven to 400°F.

4: Cut the sheet of pastry dough into 9 equal squares.

5: Score a border around each square without cutting all the way through.

6: Dock the inside of each square with a fork.

7: Brush each square with the egg wash and sprinkle with sugar.

8: Bake for 12-15 minutes or until golden brown.

9: Remove from the oven and squash down the inside of each square to make room for the filling.

10: Let cool completely.

11: Fill a large ziploc bag with the cream filling, snip off a corner, and pipe it into each tart.

12: Top with berries or any fruit you want and sprinkle with powdered sugar.