Mix the flour, Hermesetas Granulated and salt in a food processor. Add the butter and water, then mix until the butter is well combined with the other ingredients and the mixture becomes crumbly. Add the egg yolks and mix until the dough comes together. Empty the dough out onto the kitchen table and fold it together without kneading it too much. Wrap the dough in kitchen wrap and allow it to sit in the refrigerator for approximately two hours. Grease 6 small tart moulds (9 cm) and sprinkle them with flour. Roll the tart dough out onto a flour-dusted table and place it carefully into the moulds. Prick the crusts with a fork. Place the moulds in the refrigerator for 30 minutes. Pre-heat the oven to 180°C. Bake the tart crusts for 15-20 minutes, or until the edges are a nice golden colour. Chop the chocolate finely and spread it over the warm crusts so that the chocolate melts. Allow the crusts to cool completely.
Pour the cream, milk, vanilla seeds and empty vanilla pod into a pot, and bring to a boil while stirring. Mix the egg yolks and Hermesetas Granulated in a bowl, whisking them until the mixture becomes thick. Whisk the corn starch into the egg yolk mix. Mix a little bit of the warm milk mixture in a bowl with the egg mixture, then mix the entire egg mixture into the pot. Warm up at a low heat, until the cream thickens. Do not let it boil. Take the pot off the heat and allow the cream to cool while the vanilla pod remains inside. Remove the pod when the cream is to be used. Pour the cream into a bowl and place a piece of cling film over the cream (press the cling film down completely so that it covers the surface of the cream – that way, no condensation will form). Place the bowl inside the refrigerator until the cream is cold.
Assemble the tarts
Add the vanilla cream into the tart crusts. Rinse the strawberries, cut them into slices, and arrange them on top of the vanilla cream.