TART DOUGH

1. In a large bowl, add the unsalted butter and granulated sugar. Using a hand mixer or a stand mixer fitted with paddle attachment, beat on medium speed until creamy, about 2 minutes. Add in the egg yolk. Beat again until combined. The mixture will now be light and fluffy.
2. In a separate bowl mix together the all purpose flour and salt.
3. Add the dry ingredients to the wet ingredients and mix together until the mixture is crumbly. Using your hands or a mixer fitted with the dough hook attachment, knead the dough until combined. You will have a smooth dough at the end.
4. Cover the dough tightly with a plastic wrap and let it chill in the refrigerator for atleast 30 minutes or overnight.
5. Preheat your oven to 350ºF (177ºC) and grease three tartlet pans with a nonstick spray. Set aside.
6. Once chilled, allow the dough to rest at room temperature for about 10 minutes. It should be cool yet pliable when touched. Using a tiny bit of flour or between two pieces of parchment paper, roll the dough out using a rolling pin to about ¼ to ⅛ inch thick.
7. Divide the dough into three equal parts and roll each of them out into ¼ inch thick circles using a rolling pin of diameter around 2-inch larger than the base of your tartlet pans.
8. Gently left and press the dough circles into the greased tartlets pans, one at a time. Press the dough into the sides and trim the dough hanging out by running the back of a knife around the top edge of the pan. Fill in any gaps or cracks by pressing in bits of dough.
9. Line the dough in all pans with a small piece of parchment paper and fill it with pie weights or lentils.
10. Blind bake the tarts for about 15 minutes or until they have golden brown edges.
11. Remove the baking tray from the oven and line the browned edges with foil. Remove the pie weights and parchment paper. Return the baking tray to the oven and bake the tarts for around 8-10 minutes.
12. Remove the pans from the tray and transfer to a wire rack. Let the shells cool completely before removing them from the pan.

STRAWBERRY JAM

1. Cut the strawberries into small pieces. Add the strawberries, sugar, lemon juice, and vanilla to a small heavy bottomed saucepan.
2. Cook over medium heat for about 5 minutes until berries start to break down. Turn the heat down to low, and let the mixture simmer for another 5 minutes.
3. Add in the cornstarch and salt and stir it continuously for about 1-2 minutes with a wooden spatula until thickened.
4. Transfer to a mason jar or bowl and then place in the refrigerator until cool and ready to use.

CHEESECAKE FILLING

1. Add the cold cream to a (chilled) mixing bowl. Using a stand-up or hand-mixer, and starting on low speed, and gradually increasing, beat the cream until soft, fluffy peaks form. Set aside.
2. In another large mixing bowl, beat together the cream cheese and sugar until smooth and creamy. Use a spatula to gently fold the whipped cream into the cream cheese mixture. Stir in the vanilla.

ASSEMBLY

1. Remove the cooled tart shells from the pan and add around 1-2 tablespoons of strawberry preserves or as required in them.
2. Using a cookie scoop, add the cheesecake filling on top of the preserves and spread it on the base evenly using the back of a spoon.
3. Transfer the shells to the freezer for about 15-3o minutes until the cheesecake filling is completely set.
4. Top with freshly cut strawberries and enjoy!
5. Store tarts in an airtight container in the refrigerator for upto 5 days.