Step 1

Generously grease the tartlet tins with unsalted butter.

Step 2

In a food processor, combine flour, sugar, salt and 1 egg yolk. Mix. Add chilled butter and pulse until pea-like sizes of dough have formed. (You can also mix this by hand).

Step 3

Form the dough into a ball and divide evenly into 10 pieces. Arrange each piece of dough into the greased tartlet tin and place in the refrigerator for 20 to 30 minutes to chill.

Step 4

Preheat oven to 200 degrees C (400-degrees F).

Step 5

Place the tartlet tins in the oven for 10-12 minutes, or until the pastry has slightly turned brownish in color.

Step 6

Take the tins out of the oven and set aside. Once the tins are cool enough to handle, remove the cooked pastry from the tins and set aside.

Step 7

In a medium sized pan, combine 3 egg yolks and cornstarch and mix evenly (use a whisk). Add cream and elderflower juice, and whisk some more. Bring the cream to a boil. Lower the heat and whisk continuously until it has turned into a thick cream. Set aside to cool.

Step 8

Once pastry and cream are both completely cooled, spoon some cream in the pastry. Place some halved strawberries on top to cover the cream.

Step 9

Serve (or place in the refrigerator for an hour, if you prefer to serve them cold).