Strawberry Tarts

Name: Strawberry Tarts
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps (3/4 stick) cold unsalted butter, diced; 296 milliliters all-purpose flour; 59 milliliters ice water; 79 milliliters apricot jelly; 1 teaspoons kosher salt; 3 Tbsps shelled pistachios, halved, optional; 2 Tbsps cold shortening (recommended: Crisco); 2 pints whole strawberries, hulled and halved; 3 Tbsps sugar

You can never have too many dessert recipes, so give Strawberry Tarts a try. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 570 calories, 7g of protein, and 27g of fat per serving. This recipe serves 4. If you have butter, strawberries, sugar, and a few other ingredients on hand, you can make it. It is perfect for Mother's Day. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Watch how to make this recipe.

Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Put the flour mixture in the bowl of a food processor fitted with a steel blade.

Ingredients you will need

All Purpose Flour

Equipment you will use

Food Processor

Bowl

Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.

Ingredients you will need

Shortening

Butter

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.

Ingredients you will need

Water

Dough

Wrap

Meanwhile, preheat the oven to 375 degrees F.

Equipment you will use

Oven

Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking.

Ingredients you will need

Dough

Roll

Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice.

Ingredients you will need

Dried Beans

Tart Shells

Butter

Rice

Equipment you will use

Aluminum Foil

Frying Pan

Bake for 10 minutes.

Equipment you will use

Oven

Remove the beans 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.

Ingredients you will need

Pasta Shells

Beans

Equipment you will use

Oven

Aluminum Foil

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.

Ingredients you will need

Pastry Cream

Tart Shells

Apricot

Berries

Cream

Jelly

Water

Sprinkle with pistachios, if using, and serve.

Ingredients you will need

Pistachio Nuts

5 extra-large egg yolks, room temperature

Ingredients you will need

Egg Yolk

3/4 cup sugar

Ingredients you will need

Sugar

3 tablespoons cornstarch

Ingredients you will need

Corn Starch

1 1/2 cups scalded milk

Ingredients you will need

Milk

1/2 teaspoon pure vanilla extract

Ingredients you will need

Vanilla Extract

1 teaspoon Cognac

Ingredients you will need

Cognac

1 tablespoon unsalted butter

Ingredients you will need

Unsalted Butter

1 tablespoon heavy cream

Ingredients you will need

Heavy Cream

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.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Equipment you will use

Hand Mixer

Bowl

With the mixer still on low, slowly pour the hot milk into the egg mixture.

Ingredients you will need

Milk

Egg

Equipment you will use

Blender

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 heavy cream.

Ingredients you will need

Heavy Cream

Custard