• Step 1: Craft the Buttery Tartlet Shells
• Make the dough: In a food processor, blend flour, sugar, and a pinch of salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, until the dough just comes together.
• Chill the dough: Shape it into a disc, wrap it in plastic, and refrigerate for 30 minutes.
• Roll and shape: Roll out the chilled dough to ¼-inch thickness. Cut circles to fit tartlet pans and gently press the dough in. Trim excess.
• Blind bake: Line the tart shells with parchment paper, add pie weights, and bake at 350°F (175°C) for 10-12 minutes. Remove weights and bake another 5 minutes until golden. Cool completely.

Step 2: Whip Up the Zesty Lemon Curd

• Whisk it up: In a saucepan over medium heat, whisk eggs, sugar, lemon juice, and zest until smooth.
• Cook with care: Stir constantly until the mixture thickens (about 8-10 minutes).
• Add the butter: Remove from heat and stir in butter until smooth. Cool completely.

Step 3: Create the Creamy Mascarpone Filling

• Whip the cream: Using an electric mixer, whip heavy cream and powdered sugar until stiff peaks form.
• Blend and fold: In another bowl, beat mascarpone and vanilla until smooth. Gently fold in the whipped cream for a light and fluffy texture.

Step 4: Assemble These Little Beauties

• Fill the shells: Spoon or pipe mascarpone filling into each tartlet shell.
• Add the curd: Swirl a spoonful of lemon curd on top.
• Garnish with strawberries: Arrange fresh strawberry slices on each tartlet.
• Chill before serving: Refrigerate for an hour to set before enjoying.