No-Bake Tart Crust

1. In a large bowl, combine the finely crushed biscuits (previously blended into a very fine powder using a food processor) with the melted butter until well mixed.
2. Pour the mixture into a pastry ring or a tart pan with a removable bottom for easy unmolding.
3. Press the mixture down with the back of a tablespoon to start, then use the bottom of a glass to compact the mixture well.
4. If you’re making a crust with raised edges, make sure to press the edges firmly to prevent crumbling. Place in the fridge for 30 minutes, or ideally in the freezer.
5. Once the tart crust is well chilled, gently remove it from the mold and slide it onto a serving plate.

Mascarpone Whipped Cream

1. In a large mixing bowl, place all the cold ingredients: mascarpone, heavy cream, powdered sugar, and vanilla.
2. Whip with an electric mixer or in a stand mixer fitted with the whisk attachment on medium-low speed until thickened.
3. Transfer the mascarpone frosting into a large piping bag fitted with a large round tip.
4. Pipe large dollops of cream into the tart crust.
5. Gently decorate the top of the tart with strawberry slices, and add edible flowers, basil, or fresh mint leaves as garnish.
6. Place the strawberry tart back in the fridge for about 1 hour before serving it with homemade strawberry coulis.