Preheat your oven to 375°F. Arrange the frozen phyllo shells on a sheet pan and bake for 3-4 minutes until lightly crisped. (or follow the instructions on the box) Let them cool completely before filling.
In a large mixing bowl, combine the mascarpone cheese, honey, and heavy whipping cream.
Sift in the powdered sugar.
Zest the lemon with a micro plane (only the yellow part—avoid the bitter white pith) and reserve a pinch of zest for garnish. Add the remaining zest and the lemon juice to the bowl.
Using a hand mixer, beat the mixture on medium-high speed until light, fluffy, and smooth.
Transfer the filling to a piping bag or a large zip-top bag with the corner snipped off.
Assemble the Flag: Arrange the phyllo shells on a serving platter into a rectangle shape to resemble the American flag. Pipe the lemon mascarpone filling evenly into each shell.
In the top-left corner, place 6 shells with blueberries to form the blue field of the flag. Use raspberries or strawberry slices in alternating rows with plain cream-filled shells to create red and white stripes.
Lightly dust the tarts with powdered sugar and sprinkle over the reserved lemon zest for a little extra zing and sparkle!
These are best served immediately, but you can make the filling in advance and refrigerate it in the piping bag until you’re ready to assemble.
