Individual Strawberry-Pistachio Tarts with Fresh Vanilla Whipped CreamSparkling
1¼ cup all-purpose flour
3 Tbsp sugar
½ tsp salt
¾ cup stick (6 Tbsp) cold unsalted butter, diced
2 Tbsp cold shortening
¼ cup ice water
5 extra large egg yolks, room temperature
¾ cup sugar
3 Tbsp cornstarch
1½ cup scaled milk
½ tsp pure vanilla extract
1 tsp Cognac
1 Tbsp unsalted butter
1 Tbsp heavy cream
2 pints strawberries, thinly sliced
3 Tbsp shelled pistachios, coarsely chopped
1 cup heavy whipping cream
1 Tbsp vanilla extract
DirectionsHeat oven to 325°.
To make pastry dough: Combine flour, sugar and salt in a bowl and place in freezer for 30 minutes. Put cold flour in food processor. Add butter and shortening and pulse about 10 times or until butter is the size of peas. Add ice water slowly, processing until dough come together.
Roll out dough. Line individual tart pans with dough and then top with buttered foil and baking beans. Place tart shells on baking sheet and bake for 10 minutes. Remove foil and beans and prick bottom of shell. Bake another 15-20 minutes. Set aside to cool.
To make pastry cream: Using an electric mixer with paddle attachment, beat yolks and sugar for 4 minutes or until very thick. Reduce speed to low and add cornstarch.
With mixer still on low, very slowly pour hot milk into egg mixture (you must do this slowly or you will have scrambled eggs!). Pour mixture into medium saucepan and cook over low heat, constantly stirring. When curdling begins, continue to whisk mixture. Add rest of the ingredients. Pour custard through sieve. Refrigerate with plastic wrapping tightly covering surface of custard. Refrigerate for 30 minutes to 4 hours.
Remove pastry cream from fridge and stir to soften cream. Pour pastry cream into tart shells. Cover each tart with plastic wrap and place back in fridge for 1 hour. Remove and layer top of each pastry tart with sliced strawberries. Sprinkle crushed pistachios over strawberries.
To make vanilla whipped cream, place heavy cream in large mixing bowl. With handheld mixer, whisk cream in medium-high speed to incorporate air into cream. After 1 minute, slowly add in vanilla. Continue to whisk at medium-high speed until cream is light and airy.
Serve tarts with fresh whipped vanilla cream.