Crust
Graham Cracker	g
Butter	g
Honey	tbsp
Kosher Salt	tsp
Topping
Mascarpone	g
Caster Sugar	tbsp
Lemon Zest	tbsp
Vanilla Extract	tsp
Strawberries	g
Lemon Sugar
Granulated Sugar	g
Lemon Zest	tsp

1. Preheat the oven to 170 ºC.
2. Add the butter to a skillet set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat.
3. In a food processor, pulse the graham crackers into fine crumbs. Add the butter, salt and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into a 22 cm tart pan with a removable bottom or a standard pie plate. Transfer to the oven and bake 10-12 minutes, until golden. Let cool.
4. In the meantime, whip the mascarpone in a food processor until smooth. Add the powdered sugar, lemon zest and vanilla extract and pulse to combine. Wash the strawberries, pat dry, remove the greens and cut into desired pieces.
5. Spread the mascarpone cream over the crust and arrange the strawberries on top.
6. In a small bowl, combine the sugar and 1 teaspoon lemon zest and sprinkle over the tart. Slice and serve immediately.

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