Prepare the Tartlet Shells:

• In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs.
• Add the egg yolk and pulse until combined. Gradually add ice water until the dough just comes together.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface and cut into circles to fit into tartlet pans. Press the dough into the pans and trim any excess.
• Line with parchment paper, fill with pie weights, and blind bake for 12-15 minutes. Remove the parchment and bake for another 5 minutes until golden. Cool completely.

2. Make the Lemon Curd:

• In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest over medium heat. Stir constantly until the mixture thickens (about 8-10 minutes).
• Remove from heat and whisk in the butter until smooth. Allow the curd to cool completely.

3. Make the Mascarpone Filling:

• In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
• In a separate bowl, beat the mascarpone cheese and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.

4. Assemble the Tartlets:

• Once the tartlet shells have cooled, spoon the mascarpone filling into each shell, smoothing it out.
• Add a dollop of lemon curd on top of the mascarpone and gently swirl with the back of a spoon.
• Top with sliced fresh strawberries for garnish.
• Chill in the fridge for at least 1 hour before serving.