. Make the Tartlet Shells:

• Divide Pâte Sucrée into 12 portions and press into tartlet molds.

• Freeze for 15–30 minutes.

• Preheat oven to 375°F.

• Prick the chilled dough with a fork. Line with parchment and fill with pie weights.

• Bake for 10–15 minutes, until edges begin to brown.

• Remove parchment and weights, bake 3–5 minutes more until golden.

• Cool completely and set aside.

2. Make the Strawberry Jam:

• In a saucepan, combine strawberries and sugar. Cover and cook over medium heat for 5 minutes.

• Uncover, lower heat, and simmer for 20 minutes until thickened.

• Let cool completely and reserve.

3. Make the Pastry Cream:

• In a saucepan, combine condensed milk, whole milk, and cream. Heat until it simmers.

• In a bowl, whisk egg yolks and cornstarch. Temper with a ladle of hot milk mixture.

• Pour back into saucepan and cook, stirring, until thickened (5–8 minutes).

• Transfer to a bowl, cover with plastic wrap, and refrigerate for 2 hours.

• Whisk to soften before using.

4. Assemble the Tartlets:

• Spoon about 1/2 tablespoon of strawberry jam into each tart shell.

• Pipe pastry cream on top using a star or flower tip.

• Top with halved strawberries and serve immediately.