How to Make Strawberry Tarts
To make strawberry tarts, start by mixing egg yolk, water, vanilla extract, flour, sugar, salt, and butter to make the dough for the crust. Then, refrigerate the dough for 30 minutes, roll it out into a circle, and transfer it to a tart tin. Next, bake the crust for 25 minutes at 350 degrees Fahrenheit. While the crust is baking, beat cream cheese, heavy cream, vanilla extract, and confectioner's sugar to make the filling. Finally, pour the filling into the crust and top the tart with cut strawberries and red currant glaze.
Combine the egg yolk, water, and vanilla extract, then set it aside. Separate an egg yolk from the white, and put it into a small bowl. Add the cold water and the vanilla extract. Mix briskly with a fork or mini whisk until the yolks break and turn smooth, then set aside. Combine the flour, sugar, and salt in a separate bowl. You can use all-purpose flour, but cake flour will give you even better results. Stir them briskly together using a fork or whisk until they are evenly combined. Cut the butter into the flour mixture until it resembles coarse crumbs. Cut the butter into ¼-inch (0.64 centimeter) thick slices first, then combine it with the flour mixture. You can do this using a pastry blender, two crisscrossing knives, or in a food processor. The crumbs should be no larger than small peas. For best results, use cold butter straight from the fridge. Blend the egg mixture into the flour mixture until the dough comes together. Combine the two using a fork or rubber spatula. Do not overwork the dough, or the butter will become too soft. Form the dough into a thick disk, cover it with plastic wrap, and refrigerate it for 30 to 60 minutes. Once the dough has come together, transfer it to a lightly floured surface and gently pat it into a 6-inch (15.24 centimeters) wide disk. Wrap it up with some plastic wrap, and put it into the fridge for at least 30 to 60 minutes or overnight. The dough must be cold before you roll it out. Roll the dough out into a 12-inch (30.48 centimeters) wide circle. Every so often, lift the dough and turn it by a quarter. Dust the dough with flour as needed to prevent sticking. Transfer the dough into a 9¾-inch (24.77 centimeters) tart tin with a removable bottom. Gently pat the dough against the bottom and the sides of the pan. Trim off any excess, overhanging dough until it is ¾ inch (1.91 centimeters) above the rim. This will prevent any shrinking. Try to use a fluted tart tin with a removable bottom. If you absolutely cannot find one, you can use a regular tart tin; you just won't be able to take the tart out of the tin at all. Pierce the bottom of the crust a few times with a fork, then refrigerate it until it turns firm, again, about 30 minutes. The pierced holes will prevent the dough from fluffing up during baking. Again, the dough must be properly chilled before you bake it; it would have softened up considerably during all that rolling. Alternatively, you can line the crust with tin foil or parchment paper just before baking, and fill it with pie weights, uncooked rice, or dried, uncooked beans. Bake the crust in a preheated oven at 350°F (177°C) for 25 minutes. Preheat the oven to 350°F (177°C), and make sure that the baking rack is in the bottom third of the oven. Once the oven is hot enough, place the crust inside and bake it for 25 minutes, or until it turns golden brown. Set the crust aside to cool. Once the crust is completely baked, take it out of the oven and place it onto a wire rack to cool off. Do not remove the crust from the tin. Beat the cream cheese, heavy cream, and vanilla extract until it is smooth. You can do this using an electric stand mixer, a handheld mixer, or even a food processor. You can also do it by hand, but it will take longer. Add confectioner's sugar. Slowly beat in the confectioner's sugar, a little bit at a time. Beat the mixture well after each addition of sugar. Spread the cream over the tart crust. Keep the crust inside the tin. Use a rubber spatula to spread the cream over the top of the crust. Arrange the cut strawberries on top of the cream. Cut the stems off of the strawberries first, then cut them into ¼ inch (0.64 centimeters) thick slices, from top to bottom. Arrange the strawberries on top of the cream in a tight spiral. Start the outside of the tart first, then work your way inward in a tight spiral. Overlap each new row by a little, like scales. Prepare the red currant glaze. Put the jelly into a small saucepan. Cook it over medium-low heat until it turns liquid, about 3 minutes. Brush the glaze onto the strawberries using a pastry brush and refrigerate the tart for 1 to 6 hours. You can also drizzle the glaze over the tart instead. It might also be a good idea to let the glaze set at room temperature first (about20 minutes) before refrigerating it. Remove the tart from the tin and place it onto a plate, just before serving. Gently loosen the sides of the tart tin first. Once the sides come off, carefully transfer the tart to a plate using a spatula. If your tart tin does not have a removable bottom, serve it straight from the tin. If you try to remove it, the crust may break. Simply cut three slices, and serve the center one first. Combine the eggs and 3 tablespoons (45 milliliters) of the milk, sugar, flour, vanilla extract, and salt in a medium-sized saucepan. Whisk the ingredients together until everything is smooth and evenly combined. Do not add the rest of the milk just yet. Bring the remaining milk to a simmer in a separate saucepan, then slowly pour it into the egg mixture. Stir the milk while you pour it in, and be careful not to pour it in all at once. If you pour it in too fast, you will cook the eggs. Cook the mixture over high heat until the cream boils and thickens, about 4 minutes. Stir the mixture constantly to prevent a skin from forming on top. The cream is ready when it turns thick, like pudding. Strain the cooked mixture into a bowl and whisk in the heavy cream. Place a strainer over a large bowl. Pour the cooked mixture through it and discard any cooked egg bits. Whisk in the heavy cream until everything is combined. There should be no streaks or swirls. Cover the bowl with plastic wrap and refrigerate it for 2 hours. Be sure to press the plastic wrap right against the cream. This will prevent a skin from forming on top. Beat the chilled cream, then spread it over the baked pastry crust. Once the cream is chilled, take it out of the fridge and remove the plastic wrap. Beat it vigorously with a whisk, then spread it over the pastry crust using a rubber spatula. Do not remove the crust from the tin just yet. Arrange the sliced strawberries on top of the cream. Chop the stems off of the strawberries, then cut them into ¼-inch (0.64 centimeters) thick slices from top to bottom. Arrange the strawberries on top of the cream in a tight spiral, starting from the outer edge and working your way inward. Overlap each new row of strawberries like scales. Refrigerate the pastry for 4 hours. This will allow the pastry cream to finish setting and turn solid. Remove the tart from the tin and place it onto a plate before serving. Loosen the sides of the tart tin first, then let them fall to the table. Gently transfer the tart to a plate using a spatula. If your tart tin does not have a removable bottom, serve it in the tin. Cut three slices first, then serve the middle one first. 
Combine the egg yolk, water, and vanilla extract, then set it aside. Combine the flour, sugar, and salt in a separate bowl. Cut the butter into the flour mixture until it resembles coarse crumbs. Blend the egg mixture into the flour mixture until the dough comes together. Form the dough into a thick disk, cover it with plastic wrap, and refrigerate it for 30 to 60 minutes. Roll the dough out into a 12-inch (30.48 centimeters) wide circle. Transfer the dough into a 9¾-inch (24.77 centimeters) tart tin with a removable bottom. Pierce the bottom of the crust a few times with a fork, then refrigerate it until it turns firm, again, about 30 minutes. Bake the crust in a preheated oven at 350°F (177°C) for 25 minutes. Set the crust aside to cool. Beat the cream cheese, heavy cream, and vanilla extract until it is smooth. Add confectioner's sugar. Spread the cream over the tart crust. Arrange the cut strawberries on top of the cream. Prepare the red currant glaze. Brush the glaze onto the strawberries using a pastry brush and refrigerate the tart for 1 to 6 hours. Remove the tart from the tin and place it onto a plate, just before serving. Combine the eggs and 3 tablespoons (45 milliliters) of the milk, sugar, flour, vanilla extract, and salt in a medium-sized saucepan. Bring the remaining milk to a simmer in a separate saucepan, then slowly pour it into the egg mixture. Cook the mixture over high heat until the cream boils and thickens, about 4 minutes. Strain the cooked mixture into a bowl and whisk in the heavy cream. Cover the bowl with plastic wrap and refrigerate it for 2 hours. Beat the chilled cream, then spread it over the baked pastry crust. Arrange the sliced strawberries on top of the cream. Refrigerate the pastry for 4 hours. Remove the tart from the tin and place it onto a plate before serving. 