Method

• 1.
  Preheat oven to 170°C. Lightly grease 4 round loose-bottomed tart pans (2cm deep; 8cm in diameter.)
• 2.
  Crush the biscuits in a food processor, then combine with the melted butter and press the mixture into the base and sides of the tart pans.
• 3.
  Bake in the oven for 10 minutes, then allow to cool slightly. Remove the cases from the pans and set aside to cool completely.
• 4.
  Whip the mascarpone with 1 1/2 tablespoons icing sugar and the vanilla.
• 5.
  Toss the strawberries with remaining icing sugar and vincotto. Fill the tarts with the mascarpone, then pile on the strawberries, dust with icing sugar and drizzle with any remaining vincotto.