Instructions

1. Preheat the oven to 350 degrees F.
2. Roll the pie dough, dusting with flour as needed, into a large circle to fit a 8 inch circular tart pan (you can also form an oblong oval for a 14 x 4 inch tart pan). Gently lay the crust into the pan and press to form the dough into the tin. If you need, trim any excess and use it to fill in any open areas pressing the dough firmly to adhere. Place a piece of parchment paper large enough to cover the bottom and sides of the tart pan on top of the dough and fill the pan with pie weights or dried beans. Blind bake until the edges are just beginning to brown, 15 to 20 minutes. Remove the weights and parchment and bake for another 5 minutes. Allow the tart shell to cool completely.
3. Meanwhile, in a medium bowl combine the cream cheese, mascarpone, honey, salt, vanilla and lemon zest. Using a handheld mixer, beat on medium speed until light and fluffy, about 2 minutes. Fold in the whipped cream. Spread the mixture into the prepared tart shell and refrigerate for 1 hour.
4. Meanwhile, combine the strawberries, honey and salt in a small bowl. Toss well to coat. Allow the berries to macerate for 30 minutes at room temperature.
5. Decoratively place the strawberries on top of the tart. Slice the tart and drizzle each slice with the strawberry honey juices as you serve.