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Put the milk in a pan and bring it just to the boil. Put the egg yolks, sugar, cornstarch and vanilla in a bowl and beat until the egg yolks are loose. It does not have to foam. Pour slowly, bit by bit, the hot milk to the egg mixture while constantly stirring with a whisk or spatula, so the egg yolks do not congeal.
Pour the mixture back into the pan and heat, still stirring, until the mixture begins to thicken. This takes about 1 to 2 minutes. Pour the custard through a sieve into a bowl and immediately cover with plastic wrap, directly on the surface so no sheet can form. Let it cool to room temperature and then in the refrigerator for another 2 to 3 hours.
Preheat the oven to 200 degrees Celsius. Put the strawberries, sugar and balsamic vinegar in an oven dish and mix well. Place in the middle of the oven and heat for 20 minutes. After 10 minutes, stir the strawberries. Remove from the oven and allow to cool. Puree with a blender and pour through a sieve into a pan to remove the skin and seeds. Set aside.
Preheat the oven to 175 degrees Celsius. Put all ingredients in a food processor or blender and pulse until smooth. Cut out a piece of baking paper the size of your tartlet moulds and line them with the paper. Divide the granola mixture over the tins and press down firmly with your fingers. Bake for 10 minutes in the middle of the oven. It is possible that the granola rises a little bit, just use a spoon to flatten it when it comes out of the oven. Let it cool down completely.
Pour the custard into the cooled tarts and put in the fridge, meanwhile make the balsamic jelly.
Place the gelatine leaf in cold water for 5 minutes to soak. heat the juice again until boiling. Once the juice is boiling turn off the heat, add the gelatine leaf and stir until the gelatine has dissolved. Allow to cool to room temperature, then pour a small layer of jelly over the tarts. Leave to set in the fridge.
Keep the tarts in the fridge. Enjoy your meal!
