First, make the tart crust (Recipe ID: 1422942) and roll it out to 3mm thick. Line the tart molds with the dough and poke holes in the bottoms.
Make the Crème d'amande.
Mix the butter, flour, egg, and almond powder, in that order, into a bowl. Wrap with plastic wrap and chill in the refrigerator for an hour.
Make the custard. Mix the egg yolk, sugar, and flour (sifting not necessary) into a bowl.
Warm the milk in a pot, add it to the bowl from Step 3 and mix together. Using a tea strainer (or other strainer), return the mixture to the pot. Heat on medium.
It's difficult to see, but when the surface starts to thicken, it will seem stiff. If you mix it.
it will become soft. At this point, remove from the heat.
Put into a shallow container and wrap tightly. Put into the refrigerator for 20 minutes to quickly cool it. Once cooled, strain it through a net. It'll become smoother this way.
Take 40 g of the custard and add it to the Crème d'amande. Put this mixture into the tart crusts from Step 1 and smooth the surface.
Bake at 170℃ for 30 minutes. They should look like the picture when baked. Once baked, let completely cool.
Add the custard to the whipped heavy cream and mix together. Place in a pastry bag.
Using the pastry bag, squeeze a tall peak of custard cream onto each tart.
Assemble four de-stemmed strawberries atop each tart. Dust the entire surface with powdered sugar.
Use whipped cream and the remaining strawberries to finish the tarts. Enjoy.
Story Behind this Recipe
It's much easier to create various kinds of tarts with mini tarts, so I tried my hand at making mini tarts.
The tart molds used in the picture are Matfer brand; about 6cm in diameter. If you pre-chill the shallow container for the custard in the refrigerator, it'll come out even better . You will have cream leftover. You might also want to try adding in some vanilla beans.