Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1/2 cup (60g) powdered sugar
  • 1/2 tsp salt
  • 3/4 cup (170g) unsalted butter, cold and cubed
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 8 oz (225g) mascarpone cheese, chilled
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp fresh lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice or aged balsamic vinegar
  • Fresh mint leaves for garnish

Instructions:

  1. In a food processor, pulse flour, 1/2 cup powdered sugar, and salt. Add cold cubed butter and pulse until coarse meal forms. Add egg yolk and vanilla, pulsing until dough begins to clump.
  2. Press the dough evenly into a 9-inch tart pan with a removable bottom. Freeze the shell for 15 minutes.
  3. Bake at 350°F for 20 minutes until the edges are lightly golden and the center looks matte. Let it cool completely.
  4. In a large bowl, whisk the 8 oz mascarpone with 1/2 cup powdered sugar and 2 tbsp lemon zest until smooth and creamy.
  5. In a separate chilled bowl, whip the 1 cup heavy cream with 1/4 cup lemon juice until stiff peaks form.
  6. Gently fold the whipped cream into the mascarpone base using a spatula.
  7. Spread the lemon mixture into the cooled crust and smooth the top with an offset spatula.
  8. Toss the sliced strawberries with 2 tbsp granulated sugar and 1 tsp balsamic. Wait 10 minutes until a glossy syrup forms.
  9. Lay the berries over the lemon filling in concentric circles, starting from the outside edge.
  10. Place small mint leaves between the berries and serve immediately.