Use the press to pull the dough to the edge of the form and create the correct thickness. You might need to lightly flour the dough before pressing.
For best results cover your tarts with rounds of parchment paper and fill with pastry weights. Bake at 350f for 10 minutes-15 minutes. This is called blinding the pastry, which crisps it up before the final baking with filling.
Combine mashed strawberries and 1/2 cup water in a saucepan; bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries, add water if desired. Discard pulp.
Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.
Allow to cool and add filling to tart shells.
If you want the pastry to stay crisp overnight then you should line the tart bottom with pastry cream. I chose to eat half of the batch on the spot and pipe pastry cream over the rest, topping it of with a sprig of mint.
Begin cutting your tarts. I'm using this amazing little tool from Williams-Sonoma.