Pastry Cream: 3/4 cup milk 1/2 vanilla bean, split lengthwise 1/4 cup sugar 3 egg yolks 1-1/2 tablespoons all purpose flour 1/2 cup strawberry jelly 3/4 cup well-chilled whipping cream 2 tablespoons powdered sugar, sifted 12 small strawberries, sliced 24 small strawberries, quartered For crust: Blend flours and sugar in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add egg, 2 teaspoons water and vanilla and blend using on/off turns until dough just starts to come together, adding more water if necessary. Flatten dough into disc. Wrap in plastic and refrigerate at least 1 hour. (Can be prepared 1 day ahead.) For pastry cream: Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring to boil. Remove pan from heat and let mixture steep 30 minutes. Using electric mixer, beat 1/4 cup sugar and yolks until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Sift flour over yolks and mix well. Return milk to boil. Slowly whisk into yolks. Return mixture to saucepan. Place over medium-low heat and stir constantly until mixture comes to a boil and thickens. Whisk until smooth. Strain into medium bowl. Press plastic wrap onto surface of cream to prevent skin from forming. Let cool; refrigerate. (Can be prepared up to 1 day ahead.) Butter twelve 3-inch brioche molds. Roll dough out on lightly floured surface to thickness of 1/is inch. Roll dough up on rolling pin. Unroll over molds. Fit dough into molds; trim edges. Refrigerate 1 hour. Preheat oven to 400°F. Line molds with foil and fill with dried beans or pie weights. Bake until brown, about 20 minutes. Remove beans and foil. Cool completely. Unmold. Melt jelly in heavy small saucepan over medium heat. Lightly brush jelly over inside of tartlet shells. Using electric mixer, beat cream with powdered sugar until stiff peaks form. Fill each tartlet half full with pastry cream. Cover with sliced strawberries. Top each with whipped cream. Garnish with quartered berries. Refrigerate up to 30 minutes before serving. dess 80