Roll out the puff pastry and line the mold with it, prick with a fork and garnish with dried beans over the baking paper.
Bake in the oven at 180°C, cook for about 20 minutes until the dough is cooked and slightly golden. Leave to cool.
Wash and hull the strawberries.
Put the cream in a mixing bowl and whip it into a firm whipped cream.
Incorporate with the mascarpone, mix well.
Fill the pie with this device, put in the refrigerator for about fifteen minutes.
Slice all the strawberries and arrange them on the mascarpone cream, in a crown on a thickness harmoniously.
Sprinkle with icing sugar and garnish with a sprig of mint.
