Preheat oven to 180°C

Roll out the pastry and place in a buttered tart tin with a removable base. Press in lightly, cover and refrigerate for 30 minutes. Cover with baking paper and baking beans or rice and blind bake for 15 minutes. Remove the paper and beans and cook a further 10 minutes until light golden. Allow to cool.

Reduce oven temperature to 160°C

Combine all ingredients except strawberries in a food processor until smooth.

Arrange strawberries in the base of the tart and top with mascarpone filling.

Bake for 30 to 40 minutes until golden brown, the centre is just set and a skewer comes out clean. Transfer to a wire rack to cool.

Serve with a dollop of fresh mascarpone and a chilled glass of Red Label Pink Moscato.