Mix the butter and sugar in a bowl at least 5 minutes until creamy and airy.

Add the egg and mix well then fold in the flour, salt and baking powder.

Place the dough on a floured working surface and knead it just to bring it together.

Wrap the dough in plastic wrap and refrigerate 30 minutes.

Roll the dough into a thin sheet then cut small circles and place them in your mini tart molds/pans, pressing the dough well on the bottom and sides of the pans. Trim the dough if needed.

Bake the crusts in the preheated oven at 350F for 15 minutes or until the edges turn golden brown.

Remove from the oven and place aside.

Mix the lemon juice and zest in a saucepan and bring to the boiling point. Remove from heat and let infuse for 5 minutes.

Mix the egg yolks for until airy then stir in the condensed milk and continue mixing another 5 minutes.

Strain the lemon juice through a fine sieve and pour it into the egg yolks mixture.

Add a pinch of salt and mix well.

Spoon the filling into the baked crusts and place back in the oven for 5-7 minutes.

Remove from the oven and let them cool completely.

Topping:

Whip the cream with sugar until stiff then add the vanilla extract.

Spoon the whipped cream over each tart and decorate with fresh strawberries and lemon zest if you want.