6 strawberries, whole plus 3 strawberries, cut in half
PREPARATION Preheat the oven to 350˚F (180˚C).
In a medium bowl, add butter and knead until smooth. Add sugar and mix well.
Add the beaten egg yolk, a bit at a time, and whisk well to combine.
Sift in the flour and cocoa and stir to incorporate. Cover the dough with plastic wrap and rest in a fridge for at least 30 minutes.
Roll out the dough into an 8-inch circle. Using a 3-inch round cookie cutter, cut out the dough.
Brush a large, 6-cup muffin tin with melted butter. Place a cut-out dough circle in each cup, pressing down so that a crust forms on the sides. Pierce the bottoms of each circle with a fork and rest in a fridge for at least 30 minutes.
Line with cupcake liners and add a layer of baking beans. Bake for 15-20 minutes.
In a medium bowl, add heavy cream and sugar and mix until soft peaks form.
Transfer half to a small bowl. Add strawberry powder and mix.
Squeeze the whipped cream on the tart. Place one whole strawberry per tart and cover with the strawberry cream.