Fresh Fruit Tartlettes

From Dana Schrader

Tart Shells

3 1/3 c. all-purpose flour

1/4 c. sugar

1/2 tsp. salt

1 c. cold unsalted butter, cubed

2 large egg yolks

2 to 4 Tbsp. heavy cream

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal, about 5 minutes.

2. In a small bowl, whisk together the egg yolks and 2 Tbsp. of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. Gather the dough into a ball, pat it into a disk, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.

3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1-1/2 to 1 inch larger in diameter than the pan you are using. Drape the rolled-out dough into the tart pans, gently pushing it into the bottom edges and against the pan sides to make a strong, straight shell. Trim the edges flush with the rim of the pans using a sharp knife, or roll a rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.

4. Preheat the oven to 350 degrees. Bake until golden brown, 10 to 12 minutes.

5. Transfer to a wire rack and let cool completely before filling. Store fully baked shells, wrapped tightly in plastic, at room temperature for up to 3 days.

Pastry Cream and Fresh Fruit Tartlets

2 c. whole milk

1 tsp. vanilla extract

7 large egg yolks

1/2 c. sugar

2 Tbsp. cornstarch

2 Tbsp. unsalted butter, at room temperature

1 pint mixed fresh fruit, alone or in any combination

1. Pour the milk and vanilla into a medium saucepan. Heat the milk until almost boiling. Remove from heat.

2. In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Set the bowl on a kitchen towel or nonskid surface and whisk the egg mixture while pouring about 1/2 cup of the hot milk into the mixture to temper. Gradually pour in the rest of the milk, whisking constantly. Pour the contents of the bowl into the pan and set over medium-low heat.

3. Cook, whisking constantly, until the mixture thickens and comes to a slow boil, about 2 minutes. Immediately strain the cream through a fine-mesh sieve into a  clean container. Let the pastry cream cool to room temperature, 10 minutes, and then whisk in the butter. You want the butter to be incorporated without being melted.

4. Cover the pastry cream with plastic wrap, pressing the plastic directly on the surface of the cream to prevent a skin from forming. Refrigerate until well chilled, at least 1 hour and up to 3 days.

5. Spoon about 2 1/2 Tbsp. of the pastry cream into each shell and spread evenly. Refrigerate until well chilled, at least 1 hour and up to 8 hours. Just before serving, top attractively with fruit.