Day before making the tarts:

• Make the pastry cream per the directions for vanilla pastry cream. Chill the cream at least 4 hours or up to 3 days.

Make the shells:

• Make the dough for whole wheat butter cookies (though be sure to use 130 grams of all-purpose flour instead of the whole wheat).
• Spray your tartlet tins with cooking spray, then place a strip of parchment in the bottom of each well of the tin.
• Sprinkle the dough and one sheet of parchment with flour, then cover the dough with a second piece of parchment.
• Roll out the dough between sheets of parchment to 1/8″ thick.
• Transfer the rolled out dough to the refrigerator for 10 minutes.
• Peel off the top piece of parchment, then cut rounds of dough that will fit the size of your tin. You may have to troubleshoot the size a bit. Start by picking a cutter size just slightly larger than the diameter of the tin.Cut the circles as close together as possible.
• Gently transfer a round of cookie dough to the tin. Press it lightly in your hands to make a tartlet shape, then press the dough into the tin. The dough should go all the way up to the top of the tin. Check the bottom too to make sure there’s no holes in the dough. Press on the dough a little if you see a hole to distribute the dough to cover it.
• Repeat filling up all the tins with your dough circles. You can reroll the scraps for more tarts. You will likely have more tins than dough.
• Chill the pans in the fridge for 10 minutes.
• Preheat the oven to 325 F (160 C).
• Bake the shells for 6 minutes, then bring them out of the oven. Quickly tamp down the centers of the tarts, which will have puffed up slightly. You can do this with a spoon or a tart tamper or your finger (they’re less hot than you think).
• Bake the shells for another 6 minutes until they are lightly golden and the centers are set.
• Pull the tabs on the parchment pieces lining the tin to release the tarts. Allow the shells to cool completely.

Assembling the tarts:

• Slice a couple of strawberries into thin slices for decoration, then chop the rest of the strawberries into small chunks.
• Stir together the berries with the 1 Tablespoon of sugar and the liqueur.
• Spoon some chopped strawberries in the bottom of the tartlet shells.
• Fill a pastry bag with the chilled pastry cream, then pipe enough cream over the top of the strawberries to cover the berries. Swirl it in there like a soft-serve ice cream cone.
• Top each tart with a strawberry slice.
• Serve immediately or chill for an hour or two.