strawberry cream tartlets

These strawberry cream tartlets are as pretty as they are delicious.

Strawberry Cream Tartlets
Adapted from Barefoot Contessa

For cookie crust:
From Chocolate and Mixed Nut Tart in Cookie Crust, Bon Appetit, February 2002
1 1/2 c. all-purpose flour
1/4 c. sugar
1 stick plus 1 tbs. chilled butter, cut into 1/2-inch cubes
2 tbs. chilled whipping cream
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tbs. cream and vanilla extract. Pulse until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom of six 5-inch tartlet pans. Pierce dough all over with a fork.

Place tartlet pans on baking sheet. Bake until light golden, about 15 minutes. Remove from oven, and use 1-cup measuring cup to press down crust, if puffed. Let cool completely.

For pastry cream:
From Epicurious, December 2008

2 1/4 c. whole milk
6 large egg yolks
2/3 c. sugar
1/3 c. cornstarch
1 tsp. vanilla

In medium bowl, whisk together 1/2 c. milk, egg yolks, 1/3 c. sugar, and cornstarch.

Transfer remaining 1 3/4 c. milk to heavy medium saucepan. Add vanilla, and sprinkle remaining 1/3 sugar over, letting the sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours.

Fill tartlets with pastry cream. Arrange halved strawberry on top. If desired, brush with warmed apricot glaze to achieve a shiny, glazed finish.