Prepare tart shells. Take a medium bowl and mix together the flour and salt, then cut the shortening butter and mix until consistency resembles coarse meal.
Gradually add water and mix with fork to blend. Shape the dough into a ball, and wrap with plastic wrap and allow to sit in room temperature for about 10 mins. Then roll out the dough into a 1/8-inch thick crust onto a lightly floured board or flat surface.
Use cookie cutters to cut out several circles that are 5-6 inches in diameter and fit over inverted muffin pans, the pastry should fit snuggly.
Poke holes in the pastry with a fork in the sides and bottoms. Place on an ungreased baking sheet and bake for 8-10 mins at (425 degrees) until lightly brown. Allow to cool before adding filling.
Strain the mixture through a fine-mesh strainer, being careful not to force any pulp through. Discard the pulp. You should have 1?1/2 cups of strained liquid. Reserve 4 ounces. Remaining mixture may be kept refrigerated for 3 to 4 days.
In a medium saucepan take the first four ingredients mix well and then add in milk. Then cook over medium heat, stirring constantly. Mixture should begin to thicken and become bubbly hot.
Next, stir in the vanilla extract and allow to cool thoroughly.
Take the filling in fill each tart shell up about half way and immediately refrigerate until ready to serve.
Just before serving, cover each with sliced, fresh Wish Farms strawberries, and add a dollop of whipped cream. Serve and enjoy!