In the bowl of a stand mixer, whisk together the flour, confectioners’ sugar, and salt. Add the cold butter and mix with the paddle attachment until the mixture resembles a sandy texture. This will take a few minutes on low.

Add the egg yolks and mix just until combined and the coloring is even. Take care not to over-mix. 

Divide the dough into 24 equal portions using about a tablespoon of dough per portion. Roll each portion into a ball between the palms of your hands. 

Press each dough ball into the bottom and up the sides of the prepared pan. Use your fingers or a tart tamper to make sure the cavities of the pan are evenly covered. Use a fork to score the bottom of the tart shells.

Bake the tarts for 12 to 15 minutes, or until the edges are golden brown.

Cool in the pan for 5 minutes, and then remove them from the pan to a cooling rack to cool completely.

Using an electric mixer on medium speed, combine the mascarpone, confectioners’ sugar, and vanilla bean paste. 

In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.

Cover tightly and refrigerate until the tart shells have cooled to room temperature.

Once the tarts are cool, pipe or spoon in the filling, filling each tart so that the filling is level with the edges.

Slice the fruit and place on top of the tarts. Add fresh mint if desired.