Firstly, work on the tart crust. Cut cold butter into small cubes. Add flour and sugar in a mixing bowl, add the butter cubes. Using hands, combine the butter, flour and sugar until the mixture turns to a 'sand' texture.

Now add egg and mix well. Combine the mixture until you get a dough. Cool the dough in the fridge for at least 30 mins before using.

Now work on the filling. Mix butter and sugar together until the butter turns white. Slowly add egg and mix well. After that, add almond powder and mix well. Set aside.

After that, work on custard. Add sugar to the egg yolks, mix well until all the sugar dissolves. After that add in corn flour and mix well.

Add vanilla paste to the milk. Heat the milk over medium heat until just boils. Slowly add boiled milk to the egg mixture and stir well.

Now, transfer the liquid back to the saucepan and heat it over medium heat. Keep stirring the liquid during heating. The custard should will be thicken in 6-8min.

When the custard is ready, cover it will plastic wrap. Make sure that the plastic wrap is touching the surface of the custard. Cool it in the fridge for at least 30 min.

Preheat the oven to 160C. Roll the crust to around 3mm thickness. Transfer the crust to the tart pan and press evenly into the pan.(The pan size is 9cm diameter.) Likely prick the bottom of the crust using a fork.

Now put almond filling to the crust and smooth the top. Bake the crust for about 35 min at 160C. When they are done, let them cool completely.

While the tarts are cooling, cut strawberries into small pieces or in quarters. Set aside. Mix water with gelatin and sugar. Put the mixture into the microwave for 30s until sugar dissolves.

Now, pipe custard onto the tart using a pastry bag. Top the tart with strawberries. Brush the strawberries with sugar glaze and decorate with mint leaves.