A delicious and pretty strawberry cream tart recipe.
Add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs.
While it is running, add the egg yolk and water.
Process until the dough just forms.
Turn the dough onto a lightly floured working surface or cutting board.
Knead a few times until the dough is smooth.
shape into a round disk, Wrap with a plastic wrap and chill for at least half an hour.
Preheat oven to 400 F degrees.
With a floured rolling pin, roll out pastry until 1/8-inch thick.
With a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds.
Press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter.
With a fork, gently prick the shell a few times.
Put the pans into freezer for at least 20 minutes until the shell is firm.
Bake the shells for 10 minutes or until lightly golden. Let cool in pans for 5 minutes.
Place the shells onto a wire rack to cool completely.
To make the marscarpone filling:.
Mix together the marscarpone, sugar and vanilla in a small bowl until well blended.
Cover and chill for at least half an hour or longer until ready to use.
With a spoon, place the marscarpone filling into tart shells.
Top with the fresh strawberries.