That's it!

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With credit to Antosempai on tumblr, I've taken a stab at the Memory Lane Pastry from FFXV. No, I haven't styled it like canon, but I'm certainly pleased with it, and myself - this is all from scratch! The crust is nice and dry, the fruit is bright, and the cheese is light and soft! 
With three steps, it's a bit of assembly for an amateur like myself, but the ingredients are all simple. I only had to buy mascarpone! 
Recipe under the cut!

Based on Antosempai’s version, through a lens of ‘I can’t find cream cheese in the store?’
For 12 tartlets + an overflow shell
Ingredients:
Crust:
- 2 cups AP
- 1 tsp salt
- 2 tsp sugar
- 2/3 cup butter
- 5 tbs water
Berry:
- 750g frozen mixed berries
- 70g white sugar
- lemon juice
Cheese:
- 8oz mascarpone
- ⅙ cup white sugar
- 2 eggs
- Lemon juice
Procedure:
- Weigh out the berries
-- Chop up anything too big (strawberries)
- Defrost in a saucepan
- Add sugar once enough liquid is extruded. Add lemon juice to taste.
-- Don’t let it reach a blazing hard boil, but simmer until everything is cooperatively soft
- Strain liquids vs most of the solids (Retain the liquid, what a syrup!)
- Take out mascarpone to come to room temp
- Make the pie dough: Sift dry ingredients together. Cut in room-temp butter until it has the consistency of sand. Sprinkle in just enough water to hold its shape.
- Divide in quarters, roll out. A small plastic lid is about the perfect size; roll on top of it to cut out circles.
- Pre-heat oven to 400F
- Prop the circles around a cupcake liner to gently shove them into the muffin pan (Don’t trim too tight! Dough will shrink as it cooks!)
-- Find something to make an overflow tart with (a 6-inch springmold did perfectly)
- Blind-bake the shells for 7 minutes, remove the liners
- Separate one of the eggs and retain one white in a large measuring cup; beat the other 1.5 eggs in a little ramiken
- Blind-bake the shells for 5 minutes, then remove and poke down any bubbles
- Blind-bake the shells for 5 minutes, then remove and brush with beaten egg
- Blind-bake the shells for 5 minutes, then set aside to cool
- With a spatula, mix mascarpone, sugar, lemon juice to taste.
-- Mix the beaten egg into the mascarpone.
-- Whip the remaining egg white, gently fold into the mascarpone.
- Give each tartlet about a fork of compote; even them out and dump the rest in the overflow shell. Or eat it. Don’t fill them more than half way; a little under is fine
- Give each tartlet a large spoonful of mascarpone and dump the rest in the overflow shell.
- Bake at 400F for around 40 min, or until golden. (Rotate at 20min)

Notes: The compote can bubble up the sides, so keeping it dry or lower in the tarts is safe. The blind-baking is Very important, go through with it! The cheese will seem to puff up and crack, but then they settle back down and the cracks flatten out, so it’s fine I guess? Aesthetics.

I'm sure I'll make them again, and if I change it up, then that's just in the spirit of things ;) but I'm quite happy with this!