Makes 8

Tartelettes Elements:
Almond Short Dough
Almond Cream
Lime Curd Whipped Cream
2-3 cups fresh hulled strawberries, cut in half
3/4 cup strawberry jam

For the Almond Short Dough:
190 gr. flour
20 gr. cornstarch (makes for a lighter crumb)
90 gr. powdered sugar
130 gr. butter
35 gr. almond powder
pinch of salt
1 egg

Special equipment: 8 pastry rounds 3 inches in diameter and 1 inch tall (available here)

Sift the flour with the cornstarch, powdered sugar. Add the almond powder and cut in the butter with a pastry cutter or your fingertips until you get small coarse crumbs. Add the egg and the salt. Mix with your hands until just combined. Roll into a ball onto a plastic sheet, cover with another plastic sheet and flatten to a smal disk. Refrigerate one hour or overnight. You can do the whole thing in a food processor. When the dough is nice and cold, roll it out on a lightly floured board or in between the sheets of plastic. You will need half the amount of dough to make the tartelettes. The other half can be kept in the fridge for up to 5 days or frozen, well wrapped for up to 3 months.
Cut out rounds with a 3 inch pastry ring. Place them on a baking sheet lined with parchment paper and bake at 350F for 8-10 minutes. Let cool.

For the Almond Cream:
100 gr. butter softened
100 gr. sugar
100 gr. almond powder
2 eggs
50 cl (50 gr) heavy cream

Place the butter, sugar, almond powder and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking so as not to emulsify it or it will rise while baking. Refrigerate for at least an hour.
Place 8 baked rounds of dough in 8 pastry rings, divide the cream evenly among the rings and bake 20 minutes at 350F. Let cool.

For the Lime Curd Whipped Cream:
grated zest of 1 lime
1/2 cup strained lime juice
1/4 cup sugar
1 egg
200 gr. mascarpone, softened
2000 gr. (20cl)heavy cream

Combine the zest, sugar, juice in a saucepan, and bring to a simmer. In a small bowl, beat the egg until light. Beat some of the lime mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Remove the curd from the heat, let cool completely.
In the bowl of a stand mixer fitted with the whisk attachment, mix together the mascarpone and cooled lime curd until incorporated, add the heavy cream and whisk until firm and medium stiff peaks form.

To assemble the tartelettes:
Divide the jam evenly over the bottom of each tart crust, arrange the strawberry halves decoratively on top.With a pastry bag fitted with a large star tip, pipe the whipped cream in the middle and decorate with grated lime zest if desired.