For the Brown Butter Tart Shell
1. Preheat your oven to 360°F (180°C).

2. In a medium bowl, cream the butter and powdered sugar until you obtain a smooth texture. Add the egg, vanilla extract, almond powder, and flour. Mix until smooth and form a ball.

3. Divide the dough into six equal parts and use your fingers to press the dough onto the bottom and sides of the tartlet pans. Use a fork to poke several holes in the crust.

4. Bake at 360°F (180°C) or until the crust is light brown and starts to appear flaky, approx. 15 minutes. Remove carefully from oven and allow to rest on a wire rack.

The cheesecake filling
1. Beat cream cheese and sugar until smooth.

2. In a separate bowl, whip the heavy whipping cream until it starts to thicken. Add the powdered sugar and whip until stiff peaks form.

3. Gently fold the whipped cream into the cream cheese mixture.

Assembly
1. Fill the tarts shells with cheesecake mixture and spread into an even layer, then put in refrigerator until firm about 2-3 hours.

2. Once firm, remove from tart pans, top with sliced strawberries and refrigerate until ready to serve. Top with powdered sugar just before serving. Enjoy!