Directions

1. Preheat oven to 375 F.
2. Unroll a crescent dough sheet onto a cutting board covered with parchment paper. Press to seal perforations if using crescent rolls. Cut the crescent dough sheet into 24 equal squares, about 2 inches each. Repeat the process with the second crescent dough sheet or roll.
3. Press the squares gently into two ungreased mini muffin cups tins. Bake for 9-11 minutes or until golden brown. Keeping the crescent rolls in the muffin tins, cool completely on wire racks.
4. While the crescent tartlets are cooking, whip the heavy cream and sugar in a large bowl until peaks form.
5. In a separate blow, combine the mascarpone cheese, honey, vanilla extract and lemon zest and mix until combined.
6. Fold the whipped cream into the mascarpone cheese mixture.
7. Pipe or spoon the cheese mixture into the crescent tartlets.
8. Top 9 of the tartlets with the blueberries. Top 18 tartlets with the diced strawberries. Top the remaining 21 tartlets with white chocolate chips or shredded coconut.
9. Arrange the tartlets in a flag design on a serving platter.