Valentine Tart with Strawberries

30 min
8-10
intermediate

Ingredients

Crust
  • 1 1/2 cups of fresh flour
  • 1/4 teaspoon of salt
  • 1/2 cup of shortening
  • 4 tablespoons of very cold water
Filling
  • 2 room temperature eggs
  • 1/2 cup of granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon of salt
  • 2 cups of milk
  • 2 teaspoons of vanilla extract
  • 1 1/2 cups of fresh Wish Farms strawberries
  • Whip cream topping

Directions

  • Prepare tart shells. Take a medium bowl and mix together the flour and salt, then cut the shortening butter and mix until consistency resembles coarse meal.
  • Gradually add water and mix with fork to blend. Shape the dough into a ball, and wrap with plastic wrap and allow to sit in room temperature for about 10 mins. Then roll out the dough into a 1/8-inch thick crust onto a lightly floured board or flat surface.
  • Use cookie cutters to cut out several circles that are 5-6 inches in diameter and fit over inverted muffin pans, the pastry should fit snuggly.
  • Poke holes in the pastry with a fork in the sides and bottoms. Place on an ungreased baking sheet and bake for 8-10 mins at (425 degrees) until lightly brown. Allow to cool before adding filling.
  • Strain the mixture through a fine-mesh strainer, being careful not to force any pulp through. Discard the pulp. You should have 1?1/2 cups of strained liquid. Reserve 4 ounces. Remaining mixture may be kept refrigerated for 3 to 4 days.
Filling
  • In a medium saucepan take the first four ingredients mix well and then add in milk. Then cook over medium heat, stirring constantly. Mixture should begin to thicken and become bubbly hot.
  • Next, stir in the vanilla extract and allow to cool thoroughly.
  • Take the filling in fill each tart shell up about half way and immediately refrigerate until ready to serve.
  • Just before serving, cover each with sliced, fresh Wish Farms strawberries, and add a dollop of whipped cream. Serve and enjoy!