Mascarpone cream tart with glazed strawberries

Preparation

• Mix the flour and sugar in a bowl. Cut the butter into pieces and add. Make into crumbs by rubbing through your fingers, add the yolk and knead into a dough. Wrap the dough in plastic film and place in the fridge for an hour.
• Grease a round baking pan. Roll the dough out into a flat pastry, and then lay over the baking pan and press down. Use a fork to make holes in the dough, then put in back in the fridge for an hour.
• Heat the oven to 180 degrees. Cover the pastry with baking parchment and put beans on top, to prevent the pastry from rising. Bake in the oven for 20 minutes.
• Remove the beans and the parchment, and bake the pastry for a further 10-15 minutes, until it browns. Remove from the oven and allow to cool. 
• In the meantime, prepare the cream. Mix the mascarpone with the sugar. Melt the chocolate in a water bath, and allow to cool. Whip the cream.
• Mix the mascarpone with the chocolate, and then add the whipped cream, folding it in slowly with a spoon. Add the cream to the tart base, and put in the fridge.
• Wash the strawberries, remove the stalks and cut them into halves. Place them on the cream.
• Put some Ascanio mirror glaze into a bowl, heat a little in a water bath. Brush the glaze onto the strawberries.
• Allow the tart to cool for at least one hour before serving.
• Mirror glaze protects fruits from drying, keeping them fresh for long time. At the same time it makes them look shiny and nice.