Tartlets with fresh strawberries and custard

Ingredients:

Tart

• 1 and 1/4 cups premium flour
• 3 tablespoons of sugar
• 0.5 tsp salt
• 80 g chilled unsalted butter, diced
• 2 tbsp. chilled shortening
• 1/4 cup ice water
• 2 tbsp. custard, see recipe below
• 4 cups whole strawberries, hulled and halved
• 1/3 cup apricot jam
• 3 tbsp shelled pistachios, halved (optional)
• Special equipment: 4 tart tins (11 cm) with removable bottom

Custard

• 5 large egg yolks, room temperature
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1.5 cups of boiled milk
• 0.5 tsp vanilla extract
• 1 teaspoon cognac
• 1 tbsp unsalted butter
• 1 tbsp. heavy cream

Preparation:

1. Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Transfer the flour mixture to the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse on high until the butter is the size of peas, about 10 times. Add the ice water and pulse until the dough comes together. Turn the dough out onto a well-floured board and shape it into a disk.
2. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Meanwhile, preheat oven to 190°C.
4. Roll out the dough and place it into 4 tart pans with removable bottoms. Do not stretch the dough when placing it into the pans, otherwise it will shrink during baking. Trim off any excess dough by rolling a rolling pin over the tops of the pans. Line the pans with greased foil, buttered side down, and fill each pan with dry beans or rice. Bake for 10 minutes. Remove the foil and weights, prick the bottom of the tart with a fork, and bake for another 15-20 minutes, until lightly browned. Set aside to cool.
5. Before serving, fill the cake layers with custard. Arrange the berries on top. Warm the apricot jam with 1 teaspoon of water and brush it over the tops of the cakes. Sprinkle with pistachios, if using, and serve.
   
   

   Custard

   
   In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce the speed to low and add the cornstarch.
   
   With the mixer on low speed, slowly pour the hot milk into the egg mixture. Transfer the mixture to a medium saucepan and simmer over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard starts to boil and curdle; grab a whisk and whisk vigorously. Cook, whisking constantly, for another 2 minutes; the custard will become very thick, like pudding. Add the vanilla, cognac, butter, and heavy cream. Strain the custard through a sieve into a bowl. Place plastic wrap directly on the surface of the custard and refrigerate to cool completely.
   Exit: 2 tbsp.