Bonjour mes belles,I have been wanting to try out this recipe for a while now and this week I finally got the time to try it out.The secret is the pastry, this recipe is by  Pierre Herme and it is divine. Needless to say French Boyfriend did not want to share these with anyone and was not pleased to find out I ate the one he was saving for after dinner.To save time, prepare your tart shells in advance. It is best to prepare the pastry cream the same day it is used. If you don't have or don't like strawberries, feel free to use other fruits: raspberries, blueberries, blackberries, mangoes, etc.Author: Malika A. BlackQuantity: 8IngredientsFor 8 tartlets with strawberries and pastry cream:Sweet shortbread pastry from Pierre Hermé:250 g | 2 cups of flour150 g | ? cup butter at room temperature95 g | ¾ cup of icing sugar30 g | ? cup of ground almonds1 egg2 pinches of fleur de selA few drops of liquid vanilla extractFor the tart shells:1 egg white (not in the dough, but to spread on the tart shells halfway through cooking so that they do not become soggy when filled)Custard :½ liter | 500 ml | 2 cups of milk4 to 5 egg yolks depending on the size1 vanilla bean or a teaspoon of vanilla extract1 pinch of fleur de sel (me fine salt)80 g | ? cup and 1 good tablespoon of granulated sugar40 g | ? cup of flour30 g | ¼ cup of cornstarch (cornstarch)1 knob of butter to dab the surface of the cream to prevent the formation of a crust when coolingGarnish :About 4 strawberries...