1 cup plain flour
¼ cup caster sugar
¼ cup ground toasted almonds
60g unsalted butter, chopped
1 free-range egg yolk
2-3 Tbsp water
250g full-fat cream cheese, softened
395g can condensed milk
⅓ cup lemon juice
2 tsp vanilla extract
⅓ cup strawberry conserve
Toasted flaked almonds, to scatter (optional)
Put flour, sugar and ground almonds in a large bowl, mixing well. Rub in butter, using fingertips, until well blended. Whisk egg yolk and 2 Tbsp of the water in a jug. Gradually stir egg mixture into flour mixture until combined. If necessary, add enough of the remaining water to make a dough that starts to cling together. Gently knead until just smooth, then form dough into a ball. Wrap in plastic wrap and chill for 1 hour until easy to handle.
Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Divid dough into 24 pieces and shape into balls. Press dough evenly into bases and up sides of a 24-cup ungreased mini muffin tin. Bake for 12-15 minutes or until lightly browned. Cool fully in the tin on a wire rack.
Using an electric mixer, beat cream cheese in a bowl until smooth. Beat in condensed milk with lemon juice and vanilla until thickened. Spoon 2 tsp of the cream cheese mixture into each pastry case. Cover and chill for at least 2 hours.
Before serving, top each tartlet with about ½ teaspoon of strawberry conserve and scatter with a few flaked almonds.