1. **Prepare the tartlet shells:**

– Prepare the Pâte Sucrée dough according to your preferred recipe.

– Roll out the dough and cut into circles to fit your tartlet molds.

– Press the dough into the molds, trimming any excess.

– Prick the bottoms with a fork and chill in the refrigerator for 30 minutes.

– Preheat the oven to 350°F (175°C).

– Line the tartlet shells with parchment paper and fill with pie weights or dried beans.

– Blind bake for 10-12 minutes, remove the weights and parchment, and bake for an additional 5-7 minutes until golden brown.

– Remove from oven and let cool completely.

2. **Make the strawberry jam:**

– In a saucepan over medium heat, combine the chopped strawberries and sugar.

– Cook, stirring occasionally, until the strawberries break down and the mixture thickens to a jam-like consistency, about 10-15 minutes.

– Remove from heat and let cool completely.

3. **Prepare the Brazilian pastry cream:**

– In a medium saucepan, combine the sweetened condensed milk, whole milk, and heavy cream. Heat over medium heat until just simmering.

– In a separate bowl, whisk together the egg yolks and cornstarch until smooth.

– Gradually temper the egg mixture by adding a ladleful of the hot milk mixture, whisking constantly.

– Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.

– Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency, about 5-7 minutes.

– Remove from heat and stir in the vanilla extract.

– Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.

4. **Assemble the tartlets:**

– Spoon a layer of the cooled strawberry jam into each tartlet shell.

– Pipe or spoon the chilled pastry cream over the jam layer, smoothing the top.

– Arrange fresh strawberry halves on top of the pastry cream.

– Optionally, brush the strawberries with a light glaze made from warmed strawberry jelly for a glossy finish.

– Serve immediately or refrigerate until ready to serve.