INSTRUCTIONS

1. Preheat your oven to 375°F. Remove the pre-made tart crust from its packaging and place it in a 9-inch tart pan. Use a fork to prick several holes in the bottom of the crust to prevent it from puffing up while baking.
   
   
2. Bake the tart crust in the oven for 10-12 minutes or until it's lightly golden brown. Remove it from the oven and allow it to cool completely.
   
   
3. While the tart crust is cooling, wash and hull the strawberries. Slice them into thin pieces and set them aside.
   
   
4. In a small saucepan, whisk together the granulated sugar and cornstarch. Gradually add in the lemon juice and stir until the mixture is smooth.
   
   
5. Heat the saucepan over medium heat, stirring constantly, until the mixture begins to thicken and bubble. Cook for an additional minute, then remove from the heat and let cool for a few minutes.
   
   
6. Once the sugar mixture has cooled slightly, pour it over the sliced strawberries and gently toss to coat the strawberries evenly.
   
   
7. Spoon the strawberry mixture into the cooled tart crust, spreading it out into an even layer.
   
   
   
8. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
   
   
9. Spread the whipped cream over the top of the strawberry mixture, making sure to cover it completely.
   
   
10. Arrange the remaining sliced strawberries on top of the whipped cream, pressing them gently into the cream.
    
    
11. Chill the strawberry tart in the refrigerator for at least 1 hour or until the whipped cream has set.
    
    
12. Serve chilled and enjoy!