In a large bowl add the flour and sugar, stir to combine. Add the cubed cold butter and cut into the flour with two knives until the butter is the size of small peas. small
Stir in the beaten egg with a fork until the mixture holds together.
Turn the dough out on a floured board pressing the dough together to form a ball. Roll the dough out to ⅛" thickness, then using a 2 ½" dough cutter, make dough circles that fit inside a muffin tin. You want the tart shells to be shallow.
Bake at 300 degrees for 20 minutes. Remove tarts shells from pan to cool.
In a food processor puree the strawberries then pour the pureed strawberry into a fine-mesh strainer set over a bowl. Stir the mixture with a soup ladle to remove the seeds. Set the puree aside.
Add the sugar and cornstarch to a medium saucepan, stir to combine
Add the egg yolks to the sugar mixture and mix to combine.
Whisk in the strawberry puree and bring the mixture to a boil over medium-high, then reduce the heat to medium and continue cooking for about five minutes until thickened whisking constantly
Remove the saucepan from the heat and add the butter, stir until melted.
Pour the strawberry curd into a bowl and cover with plastic wrap and chill until firm.
Pour the whipping cream into a bowl and whip until stiff peaks form.
Completing the Tarts
Spoon the strawberry curd into the tart shells then top with a dollop of whipped cream. Optional ~ garnish with sliced strawberries.
Keep tarts refrigerated.
The color of the strawberry puree will change colors as it cooks.The strawberry curd does need to chill to get firm, however, the curd does not get super thick.