Method:
1 Preheat the oven to 200°C fan-forced. Lightly grease 2 small round loose base tart tins. Use the pastry to line the base and sides of the pan. Bake blind for 8-10 minutes or until the pastry is light golden.
2 Place two-thirds of the marshmallows and rosewater into a heatproof, microwave-safe bowl. Microwave on high for 20 seconds, or until melted.
3 Spoon marshmallow mixture into the base of each pastry case. Transfer to the fridge for 6-8 minutes or until marshmallow mixture sets.
4 Slice remaining marshmallows in half. Top tarts with mixed berries and the sliced marshmallows. Serve.