Mix all the ingredients in the food processor. Place the dough in a vacuum bag and seal. Leave in the fridge for 20 min. Roll out on the 2nd setting on a pasta machine and line tarte moulds. Prick the pastry with fork and place in the freezer. Bake at 150 °C for 10 min.
Remove the sprig from the strawberries and cut them into smaller pieces. Cook lemon juice, sugar, water, glucose and agar agar in a sauce pan. Add to mixer jug and add the liquid. Mix to a smooth batter. Pour the liquid into paco-jet containers and freeze in the Blastchiller 900 from Electrolux.
Soak the gelatin in cold water. Simmer the lemon juice, sugar, butter and eggs to 84°C whilst whisking. Add the gelatin leaf. Strain and distribute into the tartelet moulds.
Boil milk and ground Urfa pepper. Pour caster sugar, cornstarch and egg yolks into a bowl and whisk. Pour in half of the pepper milk and mix. Return the batter to the saucepan and heat whilst whisking. Stir in the butter; strain. Let the cream cool under plastic wrap in an ice bath. Fold in the whipped cream just before serving.
Whisk egg whites and sugar over a Bain-Marie to 65°C. Whisk in the mixer until cool. Pour into a piping bag and pipe out strings on a silicone mat and dust with strawberry powder. Dry in an oven at 80 °C until completely dry.
Cut the strawberries (I) into quarters. Char the strawberries (II) with a Sivert gas burner
Cook the roasted strawberries with sugar, water and lemon juice and reduce, mixing smoothly.
Allow to cool and pour over the fresh strawberries (I).