Cut the Pâte Sucrée dough into 12 portions and press each piece into tartlet pans using your fingers. Patch any cracks with extra dough if needed.

Freeze the shells for 15 to 30 minutes.

Preheat the oven to 375°F.

Remove the tartlets from the freezer. Use a fork to prick the dough all over to allow steam to escape.

Place the tartlets on a baking sheet, line them with parchment paper, and fill with pie weights or dried beans. Bake for 10 to 15 minutes, or until the edges begin to brown, rotating halfway through.

Remove the parchment paper and weights, then continue baking for a few more minutes until the center is golden. Cool completely before removing from the pans. Set aside.

In a saucepan, combine chopped strawberries and sugar. Cook over medium heat for about 5 minutes, or until the sugar dissolves and the strawberries release their liquid.

Uncover, reduce the heat to low, and simmer for about 20 minutes or until thickened. Allow the jam to cool completely. Set aside.

In a large saucepan, combine sweetened condensed milk, whole milk, and heavy cream. Cook over medium heat until it begins to simmer.

In a small bowl, whisk together egg yolks and cornstarch.

Once the milk mixture starts to simmer, remove a small amount of liquid and slowly add it to the egg yolks while whisking constantly to temper the eggs.

Gradually add the tempered yolks back into the saucepan, stirring constantly until the mixture thickens (about 5 to 8 minutes).

Transfer the cream to a clean bowl and cover with plastic wrap. Refrigerate for about 2 hours until chilled. Once chilled, whisk the pastry cream vigorously to smooth it out.

Spread a layer of strawberry jam in the bottom of each tartlet shell.

Pipe the chilled pastry cream over the jam using a piping bag with a large star or flower tip.

Garnish each tartlet with fresh strawberry halves. Serve immediately.