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.
Cut dough into 1/4 inch strips.
On a separate piece of parchment paper alternate the pink and green strips making sure to press them together a bit as you go. Once finished place a second piece of parchment paper on top and roll together firmly.
Place the whole sheet of pastry dough in the fridge for at least 30 minutes. You should have enough dough for two batches so repeat the process with the rest of your strips.
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 an oval-shaped perforated tart ring (or any tart ring you have) cut out 6 tart bases.
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. A longer bake time will give you a crisper shell but the color will not be as nice.
Remove tart shells from the oven and allow time to cool before piping so the filling does not melt.