Butter the tartlet moulds to ensure that the almond bases are easily removable from the moulds.
Mix ground and chopped almonds, butter, honey, vanilla, baking soda and salt in a bowl to a dough. For further processing, place the dough in the refrigerator for about 20 minutes.
Preheat oven to 390° F (180°C convection).
Then form the dough into four equally sized balls and spread them thinly on the tartlet moulds with wet fingers and press them up the sides.
Place the moulds in the refrigerator for at least 20 minutes to ensure that the almond bases become nice and crispy during baking.
Place the cooled tartlet moulds on a baking tray, weight down with some baking paper and blind baking pearls or legumes.
Bake blind in the middle of the oven for about 12 minutes until the edges are slightly browned. Be careful as nut-based bottoms burn easily.
Remove the almond bases from the oven and let them cool down. Allow to set slightly, then remove from the moulds and refrigerate until used.
For the cream filling, whip the cooled whipping cream until stiff. Puree the cleaned strawberries and mix with the cream cheese, lemon juice, honey and vanilla. Stir in the beaten whipped cream and cool the mixture in the refrigerator for about 10 minutes.
Now fill the cream into the chilled almond tartlet bases and garnish with strawberry pieces.