Preheat your oven to 400°F (200°C). Roll out your pie dough onto a floured surface and cut it into 5-inch circles.

Press these circles into mini pie molds, ensuring they fit snugly. Line each mini crust with parchment paper and fill with pie weights.

Bake the mini crusts for 12 to 15 minutes, or until golden brown. Remove the weights and parchment, and bake for an additional 4 to 5 minutes.

Once done, allow them to cool completely on a wire rack.

In a blender, blend the chopped strawberries with lemon juice until smooth. Heat the mixture in a saucepan, sprinkle in the gelatin, and stir until fully dissolved.

Remove from heat and let it cool to room temperature.

Combine the strawberry mixture with mascarpone cheese and 1/4 cup of granulated sugar. Fold until smooth and creamy.

In a separate bowl, whip the cream with the remaining vanilla extract until soft peaks form. Gradually add remaining sugar and continue to whip until stiff peaks are formed.

Carefully fold the whipped cream into the strawberry mixture. Spoon into cooled pie crusts.

Chill the filled tartlets in the refrigerator for 2 to 3 hours.

Serve topped with whipped cream, fresh strawberry slices, and mint leaves.