1. Preheat the oven to 350°F.
2. Place the tartlet bottoms on a baking sheet and bake for 4 minutes. Remove from the oven and set aside.
3. With the tip of a knife, split the vanilla pod in half. Set aside.
4. In a bowl, whisk together 200g of sugar, egg yolks, and whole eggs until white. Gradually add the flour.
5. In a saucepan, bring the milk to a boil with the vanilla pod. Pour the milk into the egg mixture in one go, whisking constantly.
6. Transfer the mixture to another saucepan and bring to a boil, stirring constantly.
7. Transfer to another container to cool the liquid. To avoid getting a crust when cooling, cover with plastic wrap directly on the cream and set aside.
8. In a saucepan, cook the strawberries and 100g of sugar over low heat, covered, for 5 minutes.
9. Fill the baked tartlet bottoms halfway with the pastry cream. Place the cooked strawberries on top and serve.