Roll out the short crust pastry.

Cut discs using a plain or fluted cutter with the same diameter as the mold prints...

...and line silicone tartlets mold.

Prebake the tartlet shells. Meanwhile, make a pastry cream.

When finished, leave the shells to cool. Using a pastry bag, draw a rosace of pastry cream...

...on the tart shells.

Place nicely one or two strawberries ans raspberries (acording to size) on the pastry cream.

Melt a bit of red or blond coating on low heat along with a tablespoon of water. Whip the coating until smooth and without bits. Gloss the surface of tartlets using a brush.