Prepare the pie dough:
In a bowl, mix together flour, confectioner’s sugar and almond powder. Make a well and add butter cut into small cubes. Mix it all with your fingers until you have a sandy mixture. Add the egg and knead until you get a homogenous dough. Cover with a plastic wrap and let it cool in the fridge at least 30 minutes.
Preheat oven to 190°C.
Roll out the batter and cut circles (size of your pie moulds). Put the batter circles into your moulds. Place a piece of baking paper on top of each mould and add baking balls: it will prevent your dough to swell during cooking (it is called “blind-bake”).
Bake for 5 to 10 minutes, then remove the baking balls and bake again for 5 to 10 minutes. Let it cool on a rack.
Prepare the pastry cream:
Boil the milk with vanilla. Whisk the egg yolks avec the sugar until the mixture lightens. Add the cornflour and mix well.
When the milk is boiling, add the wet mixture. Return to the heat and bring to a boil, stirring constantly with a whisk. When reaching the boil, whisk for 3 more minutes and remove from the heat. Finally add butter cut into small cubes.
Cover with a plastic wrap and let cool.
Pour the cream into the pie crust with a spoon or a pastry bag.
Place the strawberries on top of the cream and brush with the pie topping.
Your little strawberry pies are now shiny and delicious! Bon appétit!