Sieve your flour and icing sugar into a large mixing bowl
Chop the butter into cubes, then use your fingertips to gently work it on to the flour and sugar until the mixture resembles breadcrumbs.
Blend 50g of the strawberry popcorn in a blender until all pieces are broken up. Add to your breadcrumb mixture.
Grate in the lemon zest and add in your vanilla. Mix again.
Add the egg to the mixture and gently work it together until it forms a ball of dough. Flatten the ball and clingfilm. Pop it into the fridge to rest for at least 30 minutes.
Grease your mini tart tins (mine are from Morrisons), and also dust slightly with flour.
Dust a large-ish surface and a rolling pin with flour, then carefully roll out your pastry, until it’s about ½cm thick.
Next use the top of the pastry case to cut out circles in the dough (you can also use a large biscuit cutter).
Lift the pastry into each tin, making sure you push it into all the sides and trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
Preheat your oven to 180ºC/ gas 4.
Get your pastry tins out of the freezer and line with clingfilm, fill the case right up to the top with rice or baking beans, and blind bake for 10 minutes in your oven.
Take the tins out, carefully remove the rice/ baking beans, then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
In a large bowl, add 125g of the Mascarpone, and the white chocolate. Melt gently over a pan of boiling water, let this cool for 5 minutes.
Next add in the rest of the mascarpone and vanilla, and beat until smooth. Pour in the double cream and beat again till smooth.
Pop into a piping bag and pipe into your pastry shells. Add your Joe and Seph's Strawberry sauce into another piping bag and pie a swirl on to each tart. Then, add some quartered strawberries to the top in a circle. Next use your best Jubilee sprinkles and sprinkle across all your tarts. Leave the tart to set in the fridge for 5-6 hours, or overnight.
Use your strawberry sauce in a piping bag and pipe a small amount in the middle of the tart, take some of the leftover popcorn and put a few on top, along with your best Jubilee crown topping. Leave the tart to set in the fridge for 5-6 hours, or overnight and then enjoy!