For the second batch, repeat the above steps. Just sift the strawberry powder in with the confectioners' sugar at the beginning. To make strawberry powder just grind up freeze dried strawberries and sift. I put them in a bag and smash with a rolling pin.
Use a variety of circle cutters to cut out pink dots. I used circular cookie cutters and both sides of round piping tips.
Now for the fun part. Place the pink dots in the holes of your uncolored dough. Once this is done cover with parchment paper and roll out to create a seal. This can be a bit tricky so peek under the paper and see how it's going. you might need to use your fingers to press things together.
Place the whole sheet of pastry dough in the fridge for 30 minutes. You can repeat this process using the light colored dots in the pink dough.
Once the dough has chilled, remove one sheet from the fridge. Peel off the top sheet of parchment paper, very lightly flour the pastry, then flip it over.
Peel off the remaining sheet of parchment paper, lightly flour the dough again to prevent it from sticking.
Using a 4.5" round perforated tart ring (or any tart ring you have) cut out 6 large circles of dough.
Remove the second sheet of dough from fridge. Using a sharp knife, cut long strips of dough about 7-8” long and ¾” wide.
CAREFULLY lift the strips and place them on the inside of the tart rings. Press them against the side so they line up with the dough at the bottom. This is the most difficult part so try not to get impatient. you might need to piece the dough together in the tart ring.
Press the bottom of the dough gently with your fingers to mold it to the base of the dough.
Cut off any excess pastry hanging over the top of the tart rings with a sharp knife.
Place the tart shells into the freezer for 30 minutes to 1 hour.
Pre-heat your oven to 320F. Place the tray with your tart shells in the oven. Bake for 15 minutes or until the shell is almost lightly golden.
Remove tart shells from the oven and allow time to cool before piping so the filling does not melt.
Use different sized circle cutters to create the "hats" for the pastry. They should be the same size or slightly smaller than the tart itself.