To make pastry, process flour, butter, sugar and pinch of salt in a food processor until resembles fine breadcrumbs. Add egg yolk and 1 tablespoon of cold water.
Process until mixture just comes together in a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 170°C. Roll out pastry thinly on a floured board and use to line 14 boat-shaped pastry moulds*. Prick all over with a fork and refrigerate for 30 minutes.
Bake for 7-10 minutes or until light golden, then cool. Fill with creme patisserie; place strawberries on top.
Heat jelly in a pan over low heat until smooth, brush over berries and serve immediately.
