Combine the dry ingredients: flour, powdered sugar, and salt. Add in cold cubed butter and pulse few times until you have something that resembles coarse meal. Add egg and keep pulsing until the dough starts to clump together, about 10-15 seconds. As soon as the dough has gathered itself into a ball, stop mixing.

Turn dough to a lightly floured surface and form into a ball. Flatten the dough with your hands to form a disc. Wrap the dough tightly in plastic wrap, and chill for 1 hour. The dough must be completely chilled before being used.

Take dough out of the fridge and let it sit on the counter for a few minutes to soften. On a lightly floured surface, using a rolling pin, roll out the dough into an 28 cm (11-inch) circle, then place it gently into a 23 cm (9-inch) tart pan with a removable bottom, trimming away any excess.

With a fork, gently prick the dough several times. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes.

Preheat your oven to 190°C (375°F).

Line the dough with a large piece of heavy-duty aluminum foil or parchment paper, making sure to press foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice. Make sure the weights cover the entire bottom of the crust. Bake the lined crust about 15-20 minutes, until dry. Carefully remove the weights and foil, and bake more for 10-15 minutes until golden brown. Cover the edges with aluminum foil, if they start to brown too fast.

Take it from the oven, and let cool completely.

Wash, dry and hull strawberries.

Add the heavy cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form, add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.

Take the crust out of the tart pan, then spread it with whipped mascarpone cream, and arrange fresh strawberries on top, however you like. If desired, brush them with a bit of honey for a glossy finish. Let it rest in the fridge 30 minutes before serving.