Strawberry Tartlet

Mix flour, butter, and confectioners' sugar with fingers until a crumbly texture forms

Add egg yolks and knead until a homogeneous dough forms

Let it rest for 15 minutes

Take small pieces of dough and open into 12 tartlet molds, greased with butter

Poke the dough with a fork

Place the tartlets in a baking dish and bake in a preheated oven at 200°C (400°F) for about 30 minutes or until golden brown

Let it cool and unmold

Prepare the filling: mix cornstarch and confectioners' sugar

Add milk and egg whites, and mix well

Heat over low heat, stirring constantly, until thickened and cooked through

Remove from heat and add vanilla extract

Let it cool and distribute among cooled tartlets

Top with strawberries in a decorative manner. Reserve

Prepare the topping: In a small saucepan, sprinkle gelatin and confectioners' sugar over water

Heat over low heat, stirring until dissolved

Remove from heat and add lemon juice

Mix well and chill in refrigerator to thicken slightly (until it reaches the consistency of egg whites)

Spread with a brush over each tartlet, forming a layer

Chill in refrigerator until serving time

Yield: 12 tartlets

Per serving: 246 calories.