Preheat oven to 400°F (200°C). Roll out pie dough on a floured surface and cut into 5-inch circles. Press into mini pie molds and place on a baking sheet. Line with parchment paper and fill with pie weights.

Bake crusts for 12 to 15 minutes until golden brown. Remove weights and parchment, bake for an additional 4 to 5 minutes. Cool on a wire rack.

In a blender, blend chopped strawberries with lemon juice until smooth. Heat mixture in a saucepan and stir in gelatin until dissolved. Cool to room temperature.

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

In a separate bowl, whip cream with remaining vanilla extract. Gradually add sugar while whipping until stiff peaks form.

Fold whipped cream into strawberry-mascarpone mixture gently to retain airiness. Fill cooled crusts with mousse filling.

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

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