Prepare the tart shells:
Preheat your oven to 170c.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
Using a round cookie cutter 8cm, cut out circles.
Place each pastry circle onto of upside down muffin mould. Gently press each circle onto the mould.
Prick the bottom of each tart shell with a fork to prevent it from puffing up during baking.
Chill in the freezer for 30 minutes.
Bake the tart shells:
After chilling, bake the tart shells in the preheated oven for 12-15 minutes, or until they are golden brown.
Remove from the oven and let them cool completely in the tart molds.
Mascarpone cream:
In a mixing bowl, combine the mascarpone cheese, powdered sugar, and vanilla. Mix until smooth and well combined.
Slowly drizzle whipping cream onto mascarpone mix on a medium high speed until firm peak. Be careful not to over whip.
Taste and adjust sweetness if needed by adding more powdered sugar.
Assemble the tarts:
Once the tart shells have cooled, spoon the filling into each tart shell, dividing it evenly among them.
Top each tart with sliced strawberries, keep overlapping the finely sliced strawberries to create a rose.
Enjoy your delicious strawberry tarts!
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