Line the dough in non-stick tartlet molds with a diameter of 5 inches (12.5 cm) and refrigerate for at least 4 hours.

Preheat the oven to 325 F (165 C).
Bake the tartlets for 30 minutes. Let rest for 5 minutes before unmolding and cooling on a rack.

Chiboust Cream: Soak the gelatin powder in a small cup with water.
Heat the milk with the split vanilla bean and half of the sugar.
Meanwhile, whisk the egg yolks with lemon juice, remaining sugar, and cornstarch.
Gradually pour the hot milk into the egg yolks, whisking continuously.
Return the mixture to the heat and cook, stirring, until thickened.
Add the gelatin, which has been melted for 20 seconds in the microwave, and mix well.
Pour the mixture into a bowl, cover with plastic wrap, and let cool completely.

Once the cream has cooled, combine sugar and water in a small saucepan and bring to a boil.
When the mixture reaches 230 F (110 C), beat the egg whites until stiff peaks form using an electric mixer.
When the syrup reaches 250 F (121 C), pour it over the egg whites, beating continuously.
Beat until the meringue has cooled.

Beat the cooled pastry cream to soften it.
Gently fold in the Italian meringue and bergamot essential oil.

Assembly: Place 4-inch (10 cm) pastry circles on the Breton shortbread.
Fill the circles with lemon-bergamot chiboust cream and refrigerate for at least 3 hours.
Remove the shortbread from the refrigerator, sprinkle the top of the chiboust cream with sugar, and caramelize with a torch.
Remove the pastry circles.
Wash and hull the strawberries, cut them in half, and place them around the chiboust cream.
Refrigerate until serving.