Strawberry Tarts - Barefoot Contessa

By norsegal8

Ingredients

• SHELL AND FILLING:
• 1 1/4 cup all-purpose flour
• 3 Tbsp. sugar
• 1/2 tsp. kosher salt
• 6 Tbsp. cold, unsalted butter
• 2 Tbsp. cold shortening
• 1/4 cup ice water
• 2 cups pastry cream
• 2 pints strawberries, hulled and halved
• 1/3 cup apricot jelly
• PASTRY CREAM:
• 5 extra-large egg yolks, at room temperature
• 3/4 cup sugar
• 3 Tbsp. cornstarch
• 1 1/2 cup scalded milk
• 1/2 tsp. vanilla
• 1 tsp. Cognac
• 1 Tbsp. unsalted butter
• 1 Tbsp. heavy cream

Preparation

Step 1

1. Combine the flour, sugar and salt in a small bowl and place in the freezer for 30 minutes. Put this 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 the size of peas. Add the ice water and pulse until the dough comes together. Form into a disc and and wrap in plastic and chill for 30 minutes.
2. Preheat the oven to 375 degrees.
3. Roll out the dough and fit it into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when fitting into the pan, or it will shrink when baking. Cut off the excess by running a rolling pin over the tops of the tart pans. Line the tart pans with a piece of buttered aluminum foil, butter side down, and then fill them with dried beans or pie weights or rice. Bake for 10 minutes. Remove the weights and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
4. 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. Meanwhile, scald the milk in small saucepan.
5. With the mixer still on low speed, slowly pour the hot milk into the egg mixture.
6. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter and cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
7. 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 tsp. water and brush the top of the tarts.