Combine the pastry cream powder and milk in the bowl of a stand mixer. Whip on medium-high speed with the whisk attachment for 5 to 8 minutes. Pipe the pastry cream into each tartlet.
Place the pearls under a heating lamp to melt, or place on a Silikomart Silkmat (591030) and microwave for 30 seconds until melted. Make sure to wear gloves. Pull and fold the melted pearls until they have cooled slightly and are aerated. Pull until a ribbon is made then cut and form in to desired shape. Allow to cool and harden completely. Place in an airtight container with a silicasec until ready for use.
Cut strawberries and arrange on top of tartlets. Heat apricot gel and adjust with water to reach desired consistency. Brush apricot gel on top of the strawberries and garnish with rose fragments, a Venuance Ribbon and a red perle.
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