Strawberry Cream Tartlets
Cut vanilla bean lengthwise, scrape out the seeds and bring to a boil with the vanilla bean and milk.
Beat egg yolks with the sugar in a bowl until creamy, then gradually mix in the flour.
Gradually add in a bit of the hot not boiling milk into the egg yolk cream, stirring constantly, pour back into the saucepan and remove vanilla pod. Let simmer over low heat, still stirring constantly, and make sure not to let boil.
Let the vanilla cream cool slightly and spread on bottom of tarts. Halve the strawberries and arrange on top, then sprinkle with powdered sugar. Serve chilled or room temperature.