Crust: Add all of the ingredients to a food processor and process on high speed until it becomes like a meal. Remove the dough and roll it out on a clean surface dusted with flour until it is 1/8” thick. Make 12 circle rounds and then form them to small tart shells.
Dock the dough with a fork and par-bake in the oven for 15 to 20 minutes or until lightly browned and cooked. Set aside to cool.
Next, cook the strawberries, juice of ½ lemon and sugar in a medium size pot over medium heat until it becomes very thick, like a jam.
Transfer the mixture to a blender and blend on high until smooth. Chill completely in the refrigerator.
Add the heavy whipping cream to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks are formed. Add in the mascarpone and mix until completely combined.
Next, fold in the strawberry sauce and the evenly add the filling to the cooled tart shells. Chill.
Add the egg whites, cream of tartar and powdered sugar to a standing mixer with the whisk attachment and whisk on high speed until very stiff peaks are formed.
After very stiff peaks are formed squeeze in the remaining ½ of lemon. Add the mixture to a piping bag.
Make a swirl on the top of the strawberry tart and lightly toast using a torch.
Garnish with strawberry slice, lemon wheel and mint.