Preheat the oven to 430°F.

Sift the flour, add the butter and chop quickly using a big knife until the dough looks like a crumble. Add the egg, powdered sugar, and salt and knead quickly (you can also mix it in a food processor). Shape the dough into a ball, wrap it with cling film, and refrigerate it for 30-60 minutes.

Grease the rings or tartlet molds (about 3.5-inch diameter) with butter and sprinkle with some gluten-free flour. Roll out the chilled dough to a thickness of about ⅛-inch and place it in the molds. Refrigerate again for 30 minutes. Sprinkle the chilled dough with some gluten-free flour, place some baking paper on it, then place ceramic baking beans on the paper – this will help weigh the dough down and make sure your tartlets are even (you can also use dry beans or rice instead of baking beans).

Lower the oven temperature to 390°F, and bake the tartelettes for 10 minutes. Remove them from the oven, remove the paper with the baking beans, put the tartlets back in the oven, and bake for an additional 7-10 minutes, until golden and colored on the bottom. Remove from the oven and place on a cooling rack.

Meanwhile, prepare the filling by whipping the cream cheese with powdered sugar and vanilla extract. Cut the strawberries into quarters or slices. When the tartlets have cooled, add the filling and decorate with strawberries.