Strawberry Basil & Vanilla Bean Mascarpone Tart

1. For the crust: Preheat oven to 350°F. Place oats, butter, honey and salt in a food processor. Pulse while adding one tablespoon of ice water at a time, until the mixture is in small pea sized balls. Remove tart dough and place in a 12-inch tart pan (or two 6-inch pans). With your fingers, press the dough into the pan, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 15-25 minutes, until crust is crispy and browned on the edges. Remove from oven and allow to cool.
2. For the filling: In a mixing bowl using a hand mixer or stand mixer, whip the half-and-half until fluffy. Add a dollop of mascarpone at a time until the mixture is smooth and creamy. Mix in the vanilla bean paste and honey until incorporated. Mixture should be smooth, creamy and stiff, like whipped cream.
3. To assemble the tart: Fill the tart crust with the filling and top with strawberries. If you choose, mix the vinegar/lemon juice and sugar with the strawberries. Gently place the strawberries on top of the filling and garnish with basil and mint.