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Put the Biscoff cookies into a food processor and process until fine crumbs. If you don’t have a food processor, put them into a zip-lock bag and crush them up with a rolling pin or meat mallet.
Melt the butter and add it to the crushed cookies.
Process for a few seconds until combined. 3. Pour the cookie crumbs into a 20cm loose bottom tart pan.
Use a spoon to push the crumbs into the base of the pan.
Set aside for now.
Put the mascarpone, cream cheese and powdered sugar into a mixing bowl and use an electric mixer with a whisk attachment to beat together until smooth.
Add the lemon zest, lemon juice and vanilla extract and beat again until fully combined.
Transfer the lemon filling on top of the tart crust.
Use an offset spatula to spread it out into an even layer.
Put the tart pan into the refrigerator for at least 4 hours but preferably overnight.
When you are ready to serve the tart, cut the strawberries into slices lengthwise and arrange in a circular pattern on the tart.
Start at the outside edge and work your way in.
For a final flourish, add some lemon thyme to decorate.
Slice, serve and enjoy!