Step 1: In a large bowl, whisk together the all-purpose flour, 2 tablespoons granulated sugar, and ½ teaspoon salt.
Step 2: Add the very cold, cubed unsalted butter. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse meal with some pea-sized pieces of butter remaining.
Step 3: Gradually add 3-4 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Step 4: Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
Step 5: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press it gently into the bottom and up the sides. Trim any excess dough.
Step 6: Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
Step 7: Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment and weights, then bake for another 10-15 minutes, or until the crust is golden brown. Let cool completely on a wire rack.
Step 8: In a medium bowl, beat the softened cream cheese (or mascarpone) with ½ cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
Step 9: In a separate bowl, whip ½ cup heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
Step 10: Once the tart crust is completely cool, spread the cream cheese filling evenly into the baked crust. Refrigerate for at least 30 minutes to allow the filling to set.
Step 11: While the tart is chilling, prepare the glaze. In a small saucepan, combine ½ cup water, ¼ cup granulated sugar, and 1 tablespoon cornstarch. Whisk until smooth.
Step 12: Heat over medium heat, stirring constantly, until the mixture thickens and becomes clear, about 2-3 minutes. Remove from heat and stir in ½ teaspoon vanilla extract. Let the glaze cool to room temperature.
Step 13: Hull and slice the fresh strawberries. Arrange them decoratively over the cream cheese filling.
Step 14: Gently brush or spoon the cooled glaze over the fresh strawberries, ensuring an even, glossy coat.
Step 15: Refrigerate the finished tart for at least 1-2 hours before serving to allow everything to set perfectly.