Unroll the dough, scatter with half the pistachios and roll with a rolling pin. Cut out four circles each approx. 14 cm diameter, transfer to an oven tray lined with baking paper. Using a cutter, cut shapes out of the remaining dough, e.g. rabbits, and place these on the oven tray next to the tart bases.
For approx. 8 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool on a cooling rack.
Combine the Mascarpone and yoghurt, divide onto the bases. Top with the strawberries, dust with icing sugar. Scatter over the remaining pistachios.