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1. Mix the flour, butter and 30g suagr together in the food processor. Gradually add 5 cl of water until a smooth paste is obtained. Cover with cling film and let stand in the fridge for 1 hour.
2. Roll out the dough and line 6 mini tart molds. Bake blank for 15 minutes in an oven preheated to 200 ° C. Let cool.
3. Hull the strawberries (angle a small sharp knife and cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath) and cut them into strips. Beat the liquid cream and the mascarpone with a whisk. Add the sugar. Pour the whipped cream into a pastry bag.
4. Proceed with assembly: cover the bases of the tartlets with whipped cream then add the strips of strawberries. Decorate with a few leaves of mint or basil.
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