Strawberry White Chocolate Tart with Mascarpone

Cut each sheet of phyllo pastry in half lengthwise to make two 17- x 6-inch (43 x 15 cm) sheets. Lay one half on work surface, keeping remaining phyllo covered with damp towel. Brush sheet with butter; top with another sheet so edges are not perfectly aligned and all 8 corners are visible. Repeat with remaining phyllo.

Gently fit into 14- x 4-inch (35 x 10 cm) flan pan with removable bottom. Turn edges under and ruffle, allowing some to hang over edge. Line with foil; fill with pie weights or dried beans. Bake in 375°F (190°C) oven for 10 minutes; remove weights and prick bottom of shell all over. Bake for about 5 minutes longer or until golden. Let cool completely on rack. Remove from pan and place on serving plate.

Spread about two-thirds of the white chocolate over crust. (Tart can be prepared to this point and set aside for up to 2 hours.) Slice 1 cup (250 mL) of the strawberries; arrange over chocolate. Beat together mascarpone, cream, sugar and vanilla; spread over strawberries. Halve remaining strawberries, arrange, cut sides down, over filling. Drizzle with remaining chocolate.