We can't have a Mother's Day party without dessert. With the help of frozen pie shells these are easier to prepare than you think. I wanted to do individual tarts using small tins that I had in the home. I bought the Deep Dish Pie Shells, defrosted them on the counter, then cut them into circles to fit my tins. My filling is a pastry cream. It can be made one day ahead and kept in the refrigerator. A topping of choice is strawberries but you can use any fruits that you like. I enjoy this dessert at this time of the year, especially with fresh fruits on top.
Happy Mother's Day!
FRESH STRAWBERRY TARTS
Ingredients
Deep Dish Pie Shells
450g fresh strawberries
250 ml milk
125 ml 35% cream
60 ml sugar
45 ml all-purpose flour
4 egg yolks
5 ml vanilla extract
Directions:
1- Defrost the pie shells on the counter, then cut them into circles to fit your tins. Cook tart shells according to directions on package. Let cool at room temperature.
2- In a medium saucepan, bring the milk and cream and 30 ml sugar to a simmer.
3- In a small bowl mix the flour with the sugar remaining, then whisk in the egg yolks.
4- Whisk 125 ml of the cream mixture into the egg yolks. Add the egg yolks mixture to the cream in the saucepan. Continue whisking constantly on medium heat, until the mixture thickens and start boiling.
5- Remove from the heat. Add the vanilla extract and whisk well.
6- Place the cream into a bowl and top with plastic wrap directly against the surface.
7- Chill in the refrigerator for several hours until cold.
8- When the cream is cold, fill the tart shells and top with fresh strawberries.
Makes about 12 individual tarts.
