0. For the pastry: Quickly cream the butter with 100 grams of sugar and the vanilla (or vanilla extract). Then add an egg, flour, cocoa, baking powder, and salt. Knead quickly (always remember that shortcrust pastry in general is resistant to heat, even from your hands, so the faster you work, the better) until it forms a firm dough. Wrap it in cling film and let it rest in the refrigerator for about 30 minutes. This quantity is sufficient for a tart approximately 22-24 cm in diameter. Bake at 190°C for 25 minutes. For best results, grease the pan and place a sheet of parchment paper on top of the pastry (you can optionally add weight, such as dried beans). Once removed from the oven, let the crust cool completely.

1. For the cream: Start by preparing the mascarpone cream. Separate the egg yolks from the egg whites and beat the egg whites until stiff. In another bowl, beat the egg yolks and sugar with an electric whisk until light and fluffy. Gently fold in the mascarpone and mix. Then fold in the beaten egg whites. Then, whip the fresh cream with the remaining sugar. You can flavor the cream with a lemon or orange zest. Fold the whipped cream into the mascarpone cream.

2. For the decorations: Wash the strawberries, remove the tops, and slice them thinly so that their shape resembles petals. Arrange them in flowers, placing blueberries in the center. Garnish with fresh mint.