Preheat oven to 425°F. The mini tart shells are like mini pie crusts in tins. Dock the bottom with the tines of a fork. Bake for 8-10 minutes until browned. Allow to cool completely before filling.

To assemble: Add a layer of lemon curd; Add a layer of mascarpone cheese then add a circle of sliced strawberries and center with one whole berry (stems removed of course).

Top with strawberry glaze. Chill for up to 1 hour and serve.

Preheat oven to 425°F and bake puff pastry shells for 18-20 minutes. Allow to cool completely. Using a knife at an angle slice into the top in a circle to remove and leave a hollow area for filling.

Fill with lemon curd, mascarpone, then top with berries and strawberry glaze. Garnish with whipped cream if desired.

Thaw puff pastry sheets for 30 minutes before you plan to use them. Preheat oven to 400°F

Lay puff pastry sheet out on a board. One side will come dusted with flour, put that side down. Cut into tart sections for small tarts (6 small tarts) Dock bottom of each piece and cover in egg wash. I cut strips with a pastry roller to make up the sides. Add those to the egg washed bottom and brush with egg wash.

Bake for 10-12 minutes. Allow to cool completely before filling. Layer in lemon curd, mascarpone, and add sliced berries and top with strawberry glaze.