Instructions

Prepare the Strawberry Filling or Compote

1. Cut the strawberries into medium cubes. Then, place them in a saucepan with the sugar and stir constantly over medium heat until the strawberries soften and release their juice. Add the vanilla and lemon juice.
2. Dilute the cornstarch in water and add it to the compote. Stir constantly until the mixture thickens and resembles a thick jam. Let it cool completely in the refrigerator.

Prepare the Dough There are two ways to make the dough: using a food processor or by hand. Here’s how to do both:

By Hand

1. In a bowl, add the flour and cold butter. Use a fork or your hands to combine the ingredients until they resemble "sand." Then, add one tablespoon of cold water and mix until a dough forms.
2. Note: If your dough needs more water, add it gradually. Adding too much water will make the dough sticky. The dough should be manageable and not sticky.

Using a Food Processor

1. In a food processor, pulse the flour and butter together until the mixture resembles sand. Then, add one tablespoon of water and, using the dough function or at medium speed, mix until the dough is manageable and not sticky.

Shape the Tart Bases

1. Roll out the dough with a rolling pin to form a thin layer. Using a cutter or a glass, cut out circles.
2. Grease a cupcake pan, press the dough circles into the cavities, and shape them to form the tart bases.

Fill the Tarts

1. Fill the tart bases almost completely with the cooled filling.

Make the Tart Tops

1. Roll out the remaining dough into a thin layer. Use a knife to cut thin strips.
2. Use these strips to braid the top of the tart as follows:

Glaze the Mini Tarts

1. Beat an egg and, using a brush, glaze the top of the tart.

Bake

1. Bake for 20-25 minutes at 200°C (392°F) or until golden brown.

Final Steps

1. Let the tarts cool slightly before removing them from the pan, and they’re ready to enjoy! Optionally, you can sprinkle a bit of powdered sugar on top.