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Preheat oven to 350 degrees. Place flour, sugar and salt in a food processor and pulse to combine. Add butter and Fustini's Meyer Lemon olive oil and pulse 10 to 12 times. to make mealy. Add egg and vanilla and pulse to combine. Press crust into the bottom of a tart pan with removable bottom. Cover with foil and weigh down with beans or uncooked rice or pie weights. Bake in hot oven for 20 minutes then remove weights and foil and bake for another 3 to 5 minutes.
Combine Mascarpone and cream cheese in a stand mixer fitted with blade attachment and process until smooth. Add powdered sugar and process until well combined. Add eggs, one at a time and process, scraping down sides as needed. Add vinegar and extract and process. Pour filling into the prepared tart shell then bake in the hot oven until a temperature of 145 degrees in the center is achieved - 20 minutes. Remove from oven and let cool to room temperature then chill.
Place strawberries, cut side down onto cooled cream, filling in all the spaces. Drizzle with Reserva, cut into wedges ad serve.
