Step 1

In a large bowl add the flour and sugar, stir to combine. Add the cubed cold butter and cut into the flour with two knives until the butter is the size of small peas. small

Step 2

Stir in the beaten egg with a fork until the mixture holds together.

Step 3

Turn the dough out on a floured board pressing the dough together to form a ball.  Roll the dough out to 1/8" thickness, then using a 2 1/2" dough cutter, make dough circles that fit inside a muffin tin. You want the tart shells to be shallow.

Step 4

Bake at 300 degrees for 20 minutes. Remove tarts shells from pan to cool.

Step 5

In a food processor puree the strawberries then pour the pureed strawberry into a fine-mesh strainer set over a bowl.  Stir the mixture with a soup ladle to remove the seeds. Set the puree aside.

Step 6

Add the sugar and cornstarch to a medium saucepan, stir to combine

Step 7

Add the egg yolks to the sugar mixture and mix to combine.

Step 8

Whisk in the strawberry puree and bring the mixture to a boil over medium-high, then reduce the heat to medium and continue cooking for about five minutes until thickened whisking constantly

Step 9

Remove the saucepan from the heat and add the butter, stir until melted.

Step 10

Pour the strawberry curd into a bowl and cover with plastic wrap and chill until firm.

Step 11

Pour the whipping cream into a bowl and whip until stiff peaks form.

Step 12

Spoon the strawberry curd into the tart shells then top with a dollop of whipped cream.  Optional ~ garnish with sliced strawberries.

Step 13

Keep tarts refrigerated.