Strawberry tart

Place the butter and sugar in a bowl and mix. Then add the egg, then the flour, and a pinch of salt. Mix until a crumbly dough forms. Then knead into a ball. Wrap it in foil and refrigerate for 30 minutes.
Grate the lemon and squeeze out the juice.
Whisk the mascarpone with vanilla sugar, lemon zest, lemon juice, and whipped cream until creamy. Refrigerate until the tart base has cooled.

Preheat the oven to 180°C (350°F). Grease the tartlet pans with a little butter and dust lightly with flour.
Remove the dough from the refrigerator and roll it out.
Line the pans with the dough. Prick the bases with a fork and bake the bases in the oven for about 20 minutes. Remove them from the oven and let them cool.

Then spread generously with the fresh mascarpone cream and garnish with strawberries. Cut the large strawberries into pieces, if desired.
Whisk the powdered sugar with a few drops of water to form a thick glaze. Sprinkle the strawberry tarts with it. Garnish with a few mint leaves.
Tip: The strawberry tarts can be kept covered in the refrigerator for up to 3 days.