A tasty French dessert that combines fresh strawberries with a creamy pastry.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/3 cup cold butter or margarine, cut up
- 2 tablespoons cold shortening
- 3 tablespoons cold water
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups half-and-half
- 5 egg yolks
- 3 tablespoons butter or margarine
- 1 teaspoon vanilla extract
- 1 quart fresh strawberries, sliced
- Garnish: fresh mint sprig
Process the first 3 ingredients in a blender or food processor 3 or 4 times or until mixed.
Include 1/3 cup butter and shortening; pulse 5 or 6 times or until it crumbles. With blender or processor running, gradually add 3 tablespoons water, and process until mixture forms a ball and leaves sides of bowl, adding more water if needed. Wrap batter in plastic wrap, and chill 60 minutes.
Roll batter to 1/8-inch thickness on a floured surface. Press into base and up sides of a 9-inch tart dish. Line batter with parchment paper; add pie weights or dried beans.
Heat at 425° for 15 minutes. Take out weights and parchment paper, and bake 3 more minutes.
Mix 1/2 cup sugar and cornstarch in a medium pot.
Whisk together cream, egg yolks. Slowly whisk half and half mixture into sugar mixture in pot over medium heat. Warm to the point of boiling, and cook, whisking constantly, 1 minute. Take mixture from the heat.
Mix in 3 tablespoons butter and vanilla; cover and chill for no less than 4 hours. Scoop into pastry shell; top with strawberry cuts, and serve.