Instructions
Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a food processor or mixing bowl, combine the flour and powdered sugar.
Step 3: Cut in the cold butter until the mixture resembles coarse crumbs.
Step 4: Add the egg yolk and cold water, mixing until a dough forms.
Step 5: Press the dough evenly into mini tart pans.
Step 6: Prick the bottoms lightly with a fork and chill for 15 minutes.
Step 7: Bake the tart shells for 12 to 15 minutes until lightly golden.
Step 8: Allow the tart shells to cool completely.
Step 9: In a large bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
Step 10: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 11: Fold the whipped cream gently into the mascarpone mixture until light and fluffy.
Step 12: Pipe or spoon the cream filling into the cooled tart shells.
Step 13: Arrange fresh strawberries on top of each tartlet.
Step 14: Dust lightly with cocoa powder and powdered sugar before serving.
Storage and Reheating Tips
Store the tartlets in an airtight container in the refrigerator for up to 3 days.
For the best texture, add the strawberries shortly before serving.
Do not freeze assembled tartlets, as the cream filling may lose its smooth texture.
You can prepare the tart shells a day ahead and store them at room temperature until ready to fill.
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