Tartlets with Pastry Cream and Strawberries

Prepare the Tartlet Shells:
Cut the softened butter into small cubes. Add the spelt flour, sugar, and salt. Knead until the mixture turns crumbly. Pour in two tablespoons of cold water and add the egg. Continue kneading until the dough forms a ball. Refrigerate for 30 minutes. Divide the dough into six tartlet molds, shaping the edges carefully. Prick the bases with a fork and bake in a preheated oven at 180°C for 20 minutes or until golden. Let them cool completely.
Prepare the Pudding:
Follow the instructions on the package. Mix part of the milk with the pudding powder. Heat the remaining milk with two tablespoons of sugar (without boiling). Slowly add the pudding mixture to the warm milk, stirring continuously until thickened. Remove from heat and cover with plastic wrap to prevent a skin from forming. Let it cool.
Prepare the Strawberry Filling:
Wash and dice the strawberries, setting aside a few for decoration. Place them in a small pot with the sugar and cook until thickened. Add the balsamic vinegar at the end of cooking.
Assemble the Tartlets:
Whip the Cremio pastry cream with a mixer. Fill each tartlet shell with the cooled pudding. Add a layer of strawberry filling in the center. Pipe the Cremio whipping crèmе on top using a piping bag. Garnish with fresh strawberry slices.
Enjoy your delicious strawberry tartlets!