Mix all ingredients for the batter until smooth and uniform. Form it into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Meanwhile, scrape out the vanilla bean seeds. Bring the milk and vanilla bean to a boil, but first set aside 2 tablespoons of the milk.
Mix the sugar with the cornstarch, egg yolks, and remaining 2 tablespoons of milk. Stir the mix into the hot milk on the stove.
Reduce the heat and continue stirring for 2-3 minutes, until the mixture thickens. Remove the pot from the heat, pour the cream into a bowl, and cover with plastic wrap to prevent a skin from forming, and let cool.
Roll out the dough on a floured surface and cut 6 circles slightly larger than your tartlet molds. Grease the molds, then gently press the dough circles into them, making sure to cover the edges.
Prick the bottom of the molds a few times with a fork. Bake at 350°F with conventional heat for 15 minutes, and then let cool.
Wash and chop the strawberries. Stir the cream.
Add a dollop of cream to each tartlet and top with strawberries. Optionally, sprinkle each tartlet with chopped pistachios before serving.
