Keep both the mascarpone and heavy cream very cold for a thick, stable filling.

For a mixed-berry tart, replace some of the strawberries with raspberries, blueberries, or blackberries.

For a chocolate variation, spread a thin layer of melted chocolate over the chilled crust and let it set before adding the mascarpone filling.

Add finely grated lemon or orange zest to the mascarpone cream for a citrus variation.

Digestive biscuits, graham-style crackers, or another crisp dry cookie can replace the speculoos; adjust the butter slightly if necessary.

Optional toppings include chopped pistachios, toasted almonds, or grated white chocolate.

Store covered in the refrigerator and enjoy within 1 to 2 days for the best texture.

Serve cold and do not reheat. Freezing the fully assembled tart is not recommended because the strawberries and mascarpone filling may become watery after thawing.

For clean slices, thoroughly chill the tart and use a sharp knife, wiping the blade between cuts.