Bring the strawberries and lemon juice to a boil, and then lower and simmer for two minutes.

Whisk the sugar and egg yolk in a small bowl, add the strawberry mixture into the egg mixture tablespoon by tablespoon, mixing quickly so the fruit does not cook the egg yolk.

Once the mixture is smooth, return to the pot and cook for around four minutes on high heat, stirring constantly.

Remove from the flame and add in the butter, mixing until the butter is fully absorbed.

Cool the mixture in the fridge for one hour.

Whip the cream cheese on medium speed, slowly adding the confectioners’ sugar until the mixture is fully creamy.

Divide in half. Reserve half for the strawberry cream.

Add the anglaise to the other half of the cream cheese combo, mixing until fully combined.

Fill the tarts with the mixture.

Beat the heavy cream to achieve a stiff consistency. (The trick is to whip on a very low speed for around five minutes and then beat on high speed until fully stiff; be careful not to overbeat.)

Once stiff, add the pudding for additional stiffness. Fold the reserved cream cheese combo into the strawberry cream and mix carefully until smooth.

Decorate the tart with the strawberry cream and white chocolate.