Roll out the thawed pastry dough in a baking pan with a sheet of baking parchment, making a few centimeter border along the rim. Preheat the oven to 180°C, cover the dough with baking parchment, fill with dried beans (to keep the dough from puffing up) and bake for 12 – 15 minutes. Take the pan out of the oven, remove the beans and parchment paper and put the pan back in the oven for another five minutes; allow to cool. Whip the cream very well and delicately incorporate the mascarpone, liquor and two tablespoons of confectionary sugar. Place the tart shell on a serving dish and fill with the cream mixture. Decorate with the wild strawberries and by sprinkling the remainder of the confectionary sugar on top.