Miniature Strawberry Tart

First, make the tart crustand roll it out to 3mm thick.
Line the tart molds with the dough and poke holes in the bottoms.
Make the Creme 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 Creme d'amande.
Put this mixture into the tart crusts from Step 1 and smooth the surface.
Bake at 170C 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.