8 oz. Mascarpone Cheese
1 tbsp. Jansal Valley Cinnamon Honey
1 tsp. Vanilla Extract
1 tsp. Jansal Valley Ground Cinnamon
½ pint Strawberries
4 Domaine de Provence Round Tart Shells
4 tsp. Jansal Valley Almond & Vanilla Sugar
In a small bowl, gently whisk mascarpone, honey, vanilla extract, and cinnamon together. Place bowl in the refrigerator for 5 minutes. Meanwhile, peel kiwi, hull strawberries, and then cut each into ¼ inch slices. Next, pour honey and mascarpone mixture evenly onto the bottom of the tart shells. Let sit in freezer for 8 hours or overnight. Remove from freezer and begin filling tarts with fruit by alternately layering sliced kiwi and strawberries in concentric circles on top of mascarpone. Sprinkle each tart with 1 teaspoon of sugar and let sit at room temperature for about 45 minutes.