Cream the butter and sugar well before adding the beaten egg and beating for an additional minute.
Add the flour and salt and mix just until a dough forms.
Separate the dough into two rounds, wrap them in plastic wrap and let them rest in the fridge for about an hour before rolling out the dough and cutting out circles with a large biscuit cutter or something of sufficient size for the tart pans you are using.
Chill the pans in the fridge for about 20 minutes before stabbing several holes in the bottom of each tart pastry and baking in a 400 degree F oven for about 15 minutes or until golden brown. Cool completely on a wire rack.
For Vanilla Custard
Scald milk in the microwave or on the stove top.
Meanwhile, in a saucepan combine flour, sugar, salt.
Over medium flame slowly add the scalded milk whisking constantly.Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto the eggs, whisking constantly.
Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame.
Stir in butter and extract. Cool completely in the fridge.
Microwave the glaze ingredients for about 30 seconds, stir and set aside.
To Construct the Tarts
Place a whole strawberry in the center of each pastry shell.
Transfer the custard to a piping bag or just a Ziploc bag with the corner snipped off. In a circular motion, starting at the base, pipe the custard all the way around the strawberry to completely conceal it.
Next, place strawberry halves on top of the custard all over the surface of the tart.
At this point, you can brush a little strawberry glaze on the strawberry halves.
Repeat for all the other tart shells and serve chilled.