Knead a soft dough for the tartlets by rubbing in cold butter in the flour until well combined.
Add them into the milk along with the cream and the condensed milk too.
Press them onto the tartlets moulds or the back side of the muffin pan and prick them with a fork.
Bake them in a preheated oven on 180° for 15 to 18 mins.
Leave them to cool.
For the sheerqurma, boil and leave the milk to simmer on until reduced to 3/4 th of it's original volume.
Meanwhile shallow fry the vermicelli and the dry fruits on low flame until done.
Add them into the milk along with the cream and the condensed milk too.
Simmer until well blended and thickness of it depends on you. For the sheerqurma tartlets, keep the consistency little bit thicker than the usual.
Serve it chilled in the tartlets along with sliced strawberries and puree. For the puree blend them along with some sugar and use.
