Preheat the oven to gas 5, 190°C, fan 170°C. Carefully unroll the pastry onto a lightly floured surface and gently roll out a little thinner. Use to line a 20cm (8in) loose bottom flan tin, trimming away any overhanging pastry.
Prick the base with a fork and chill for 10 minutes, then line with nonstick baking paper and fill with baking beans or dry rice. Bake for 12 minutes then carefully remove the baking beans and baking paper and return to the oven for a further 10 to 12 minutes, until the pastry case is pale golden and crisp. Allow to cool totally.
Beat together the mascarpone, sugar and vanilla until smooth. In another bowl, whip the cream until it forms soft peaks and fold into the mascarpone mixture. Spoon evenly into the cooled pastry case and level with the back of a spoon.
Arrange the prepared strawberries over the top of the tart (hulled side down) and chill until ready to serve. Carefully remove from the flan tin onto a serving plate and cut into 8 wedges.
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