How to cook
Sift the flour and mix it in a bowl with the salt and thyme. Add the butter, cut into cubes. Use your fingers to knead a crumbly dough with vigorous movements. Add water and knead quickly until all the products are thoroughly mixed. If necessary, add more water droplets.
Shape balls from the dough, wrap them in plastic wrap and leave them in the refrigerator for 30 minutes. A total of 6 pieces are formed from the dough. Roll each one out on a lightly floured surface to a circle with a diameter of 4 3/4″ (12 cm). Place each circle in a cupcake form with a diameter of about 4 3/4″ (12 cm), and press it tightly around the edges. Prick the dough with a fork in several places.
Put a piece of aluminum foil over each cupcake form and fill it with beans. Let the cupcake forms bake for 10 minutes in a preheated 392°F (200 °C) oven. Remove the foil and beans and bake until browned (about 12 more minutes). Leave the ready crusts to cool and then remove them from the molds.
Beat the yolks with sugar until whitened. Add the corn starch and stir well. Heat the milk halfway to its boiling point. Add the hot milk in a trickle to the egg yolks while stirring. Return the mixture to the pot and on the stove. Stir vigorously for about 4 minutes until the cream thickens.
Remove from the heat and add the vanilla. Cover the pot with a plastic wrap and let the cream cool completely.
Cut the cleaned strawberries into quarters, mix with the honey and lemon juice and let them sit for 15 minutes. Drain the extra amount of juice. Fill each tartlet crust with vanilla cream and put 2-3 scoops of strawberry topping on top. Sprinkle lightly with thyme, almonds and serve.