Make the Tart Crust:

1. In a food processor (or by hand), combine flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.

2. Add the egg yolk and cold water (1 tbsp at a time) until the dough comes together.

3. Roll dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

4. Preheat oven to 350°F (175°C).

5. Roll out dough and cut into circles to fit mini tart pans or a muffin tin. Press into tins and prick the bottoms with a fork.

6. Bake for 12–15 minutes, or until edges are golden. Let cool completely before filling.

Make the Filling:

1. In a saucepan over medium heat, whisk sweetened condensed milk, milk, and cornstarch until smooth.

2. Cook, stirring constantly, until thickened (5–7 minutes). Remove from heat and stir in vanilla.

3. Let cool slightly. For a fluffier filling, fold in whipped heavy cream after cooling.

Assemble the Tartlets:

1. Spoon the filling into the cooled tart shells.

2. Top each tartlet with halved strawberries, arranged neatly.

3. Optional: Warm jelly or glaze slightly and brush over strawberries for a shiny finish.