In a mixing bowl, combine flour and sugar. Add cold, cubed butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs. Add the beaten egg and stir until the dough comes together.
Gather the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 20 minutes to rest.
Preheat the oven to 350°F (175°C). Lightly flour a clean surface and roll out the chilled dough to about 1/8 inch thickness. Use a round cutter to cut out small circles and press them into mini tart pans or molds.
Bake the tart shells on a baking sheet for approximately 15 minutes, or until golden brown. Remove from oven and let cool completely on a wire rack.
In a bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Fill each cooled tart shell with the whipped cream and top with halved strawberries.
Arrange the strawberry-topped tartlets on a serving platter and serve immediately, showcasing their vibrant colors and contrasting textures.
