Make the tart shells

1. Place the dry ingredients in a large bowl: all-purpose flour, powdered sugar, almond flour, and a pinch of salt.
2. Add the cold butter pieces and mix with your fingers until the mixture becomes sandy.
3. Add the egg and mix until a homogeneous dough ball forms.
4. Cover with plastic wrap and refrigerate for 30 minutes.
5. Roll out the dough between two sheets of parchment paper and place it in the freezer for about 5 minutes before lining your tartlet molds or pastry rings (see my article on tartlet shells for success tips). Place
6. the tartlet shells in the freezer for at least 2 hours (or overnight).
7. Preheat the oven to 175°C (350°F) and bake the tartlet shells for about 15-20 minutes until they are golden brown. Let them cool completely.

Make the pastry cream

1. Heat the milk with the split and scraped vanilla bean until it boils, then let it infuse for at least 10 minutes.
2. In another bowl, whisk the egg yolks with the sugar, then incorporate the flour and cornstarch. Reheat the milk, remove the vanilla bean, and pour the hot milk over the egg yolk mixture while whisking continuously.
3. Transfer the mixture back to the saucepan and cook over medium heat, whisking constantly, until the pastry cream thickens.
4. Off the heat, add the cold butter pieces and stir until incorporated.
5. Pour the hot pastry cream into a rectangular dish, cover with plastic wrap, and refrigerate until cooled.

Assembling the Strawberry Tartlets

1. Take the pastry cream out of the refrigerator and quickly whisk it with an electric mixer to smooth it out.
2. Fill the center of the tartlets with the pastry cream and smooth it with a spatula.
3. Decorate with whole or sliced strawberries.
4. Add edible flowers, crushed pistachios, fresh basil leaves, or mint leaves, and enjoy.