1 packet of pie pastry
1 punnet of strawberries
100ml very cold cream
1 tsp vanilla essence
80 gm brown sugar
2 tablespoons of icing sugar
Preheat the oven to 170C. Cut the pastry to fit one large pie dish or 4 individual dishes and line the dishes having at least 1 cm sides. Prick the pastry with a fork and cook blind for about 20 minutes just until the pastry is pale gold. Leave to cool.
Add the vanilla to the mascarpone. Mix in the brown sugar with a fork until it is well blended. Whip the cream and fold gently into the mascarpone mixture.
Just before serving, put the cream mixture into the cases, arrange the strawberries on the top and dust with icing sugar. Garnish with fresh mint.