For the crust
2 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/8 cup confectioners' sugar
2 large egg yolks
For the filling
2 tablespoons cornstarch
1/8 cup confectioners' sugar
2 cups whole milk
2 large egg whites, lightly beaten
1 tablespoon vanilla extract
42 strawberries (about 500g) cut in half lengthwise
For the topping
1 envelope (12g) red gelatin dessert mix, unsweetened
1 cup water
2 tablespoons confectioners' sugar
1 tablespoon lemon juice
For the crust
2 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/8 cup confectioners' sugar
2 large egg yolks
For the filling
2 tablespoons cornstarch
1/8 cup confectioners' sugar
2 cups whole milk
2 large egg whites, lightly beaten
1 tablespoon vanilla extract
42 strawberries (about 500g) cut in half lengthwise
For the topping
1 envelope (12g) red gelatin dessert mix, unsweetened
1 cup water
2 tablespoons confectioners' sugar
1 tablespoon lemon juice
Mix together flour, butter, and confectioners' sugar with your fingertips until a crumbly mixture forms
Add the egg yolks and knead until a homogeneous dough forms
Let it rest for 15 minutes
Pulse small portions of the dough into 12 9-cm-diameter muffin cups greased with butter
Poke each muffin cup with a fork to release air bubbles
Place the muffin tin in a preheated oven at 200°C and bake for about 30 minutes, or until golden brown
Let the tarts cool and demold
Prepare the filling cream: mix cornstarch and confectioners' sugar
Add milk, egg whites, and vanilla extract
Cook over low heat, stirring constantly, until the mixture thickens and furls
Remove from heat and let it cool
Distribute among the baked tart shells
Arrange strawberries decoratively on top of the cream. Reserve
In a small saucepan, mix gelatin, confectioners' sugar, and water over low heat, stirring until dissolved
Remove from heat and add lemon juice
Mix well
Let it cool slightly before spreading with a spatula to form a smooth surface
Chill in the refrigerator until serving time, then serve 12 tarts.
