Tartlets with strawberry cream

Preheat the oven to 190 degrees. Blend the almonds and half of the flour in a blender until smooth. Sift through a sieve. If there are large almond pieces left, blend them again with the remaining half of the flour. Sift again. Add 30 grams of sugar.

Cut the cold butter into small cubes, add to the flour mixture, and mash with a fork. Add 1 yolk and knead the dough by hand until smooth. Form 2 balls, wrap in plastic wrap, and place in the refrigerator for 20-30 minutes.

Dust the work surface and rolling pin with flour, carefully roll out the cooled dough into disks to fit the size of the molds. The dough will be very fragile, so it will be quite difficult to roll it thinly. Press down on the dough with a weight and bake for 15 minutes, remove the weight and return the rounds to the oven for another 7-10 minutes until done.

Remove the stems from the strawberries and cut them into quarters. Place in a saucepan and add 2 egg yolks, lime juice and zest, starch, and 200 grams of sugar. Heat and cook for 2-3 minutes after boiling, stirring. Let the cream cool. You can blend the cream until smooth or leave it as is for small pieces of fruit.

Spread strawberry cream on the cooled layers and decorate with fresh strawberries before serving. You can also make a light meringue: beat 2 egg whites with a few drops of lime juice and 5-6 tablespoons of powdered sugar, spread it over the tarts, and bake at 140 degrees for 10-15 minutes until light golden.