STRAWBERRY TARTS (BAREFOOT CONTESSA)
Yield 4 tarts
Number Of Ingredients 19
Steps:
- Combine flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough. Cut off excess (roll pin on top). Line with buttered aluminum foil, fill with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom, bake for another 15 to 20 minutes until lightly browned. Set aside to cool. Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With mixerl on low, slowly pour hot milk into egg mixture. Pour into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. When the custard comes to a boil and appears to curdle, switch to and beat vigorously. Cook, whisking constantly, for another 2 minutes. Stir in vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
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