Dust the biscuit tartlets lightly with cream stabilizer so that the base does not soften too quickly. You can also coat the bottom with melted couverture.

For the vanilla cream: bring the milk and cream to the boil. Beat the sugar and egg yolks and fold in the cornstarch. When the milk and cream mixture is boiling, take it off the stove, stir in the egg mixture, put the saucepan back on the stove and, on the lowest setting and stir continuously, heat the mixture until it has a pudding-like consistency. Once the consistency has been reached, the mixture can be poured onto the bottom, spread the strawberries evenly on top and brush with cake icing (prepare according to the instructions on the package).