Strawberry Mascarpone Tartlets with Lemon A Zesty Dream

Instructions:

1. Combine flour, sugar, and salt in a food processor or bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
2. Roll out the dough on a lightly floured surface. Press into tartlet pans, trimming excess dough. Prick the bottom of the crusts with a fork. Chill for another 15 minutes.
3. Bake blind with pie weights at 375°F (190°C) for 15-20 minutes, or until lightly golden brown. Remove weights and bake for another 5-7 minutes to dry out the bottom. Let cool completely.
4. Combine butter, sugar, eggs, egg yolks, lemon juice, and lemon zest in a saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon and reaches 170-175°F (77-79°C). Strain the curd through a sieve into a clean bowl. Press plastic wrap directly onto the surface of the curd. Refrigerate until completely cool, at least 2 hours.
5. In a bowl, beat together softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
6. Spoon or pipe the mascarpone filling into the cooled tart shells. Top with lemon curd, smoothing the surface. Arrange fresh strawberry halves or quarters on top.
7. Dust with powdered sugar and garnish with fresh mint leaves (optional).