Irresistible Strawberry Tartlets!

For the strawberry topping:
1 1/2 cups fresh strawberries, halved 
1/4 cup granulated sugar 
2 tbsp lemon juice 
1 tbsp cornstarch 
1/4 cup water 
Instructions 
1. Prepare the crust:
In a large bowl, mix the flour and powdered sugar. 
Add the cold butter and use a fork or pastry blender to mix until the mixture resembles coarse crumbs. 
Add the egg yolk and vanilla extract, mixing until the dough starts to come together. 
If needed, add 1-2 tbsp cold water until the dough forms a cohesive ball. 
Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. 
2. Make the pastry cream:
Heat the milk in a medium saucepan over medium heat until it’s hot but not boiling. 
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. 
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. 
Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened and bubbling. 
Remove from heat and stir in the butter and vanilla extract. 
Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Cool completely.