Strawberry Cream Tarts

Use the puff pastry according to the package instructions

Cut the puff pastry into 20 disks, made with a 6cm diameter cookie cutter

With the remaining puff pastry, cut out hollow circles 4 cm in diameter

Assemble the tarts by placing two hollow circles on top of each disk, glued together with water or egg whites

Arrange them on a baking sheet and bake at 200°C until golden brown

Let it cool

Filling

In a saucepan, combine the condensed milk, egg yolk, and cornstarch dissolved in milk

Heat over low heat, stirring constantly until thickened

Turn off the heat and mix well with the melted white chocolate

Chop the strawberries and mix into the cream

Let it cool and fill the tarts

Decorate with strawberries.