Preheat the oven to 350°F.
In a mixing bowl, combine flour, powdered sugar, and salt.
Add the chilled butter and mix until the mixture resembles coarse crumbs.
Stir in the egg yolk and ice water until the dough comes together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan.
Press the dough into the pan and trim any excess.
Prick the bottom with a fork and line with parchment paper.
Fill with pie weights or dried beans and bake for 20 minutes.
Remove the weights and parchment and bake for an additional 10 minutes until golden.
Allow to cool completely.
In a mixing bowl, whip the heavy cream until soft peaks form.
In another bowl, combine mascarpone cheese, granulated sugar, and vanilla extract.
Gently fold the whipped cream into the mascarpone mixture until smooth and well combined.
Spread the mascarpone filling evenly over the cooled tart crust.
Arrange the sliced strawberries on top of the filling.
Chill the tart in the refrigerator for at least 1 hour before serving.