For the short pastry, knead flour, sugar, egg, vanilla pulp, salt and butter in pieces with the dough hooks of the mixer to a smooth dough. Form into a ball and chill for at least 1 hour (see right).
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease tins with butter. Roll out the dough on a slightly floured work surface and cut out 8 circles of approx. 12 cm Ø (alternatively 48 circles of approx. 5 cm Ø).
Place the dough circles in the moulds or troughs and press on the edges (see right). Bake in a hot oven for about 10 minutes. Leave to cool. Remove from the mould and let cool down.
For the almond cream, stir pudding powder, 6 tablespoons of milk and 3 tablespoons of sugar until smooth. Boil up the rest of the milk. Stir the pudding powder into the boiling milk, bring to the boil and simmer for about 1 minute. Leave to cool slightly.
Whip the cream until semi-stiff and allow 1 tbsp. sugar to trickle in. Stir in Amaretto. Fold the cream into the pudding.
Fill almond cream into tartlets. Wash, clean and halve the strawberries. Cover tartelettes with strawberries. Dust with icing sugar.