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INGREDIENTS
Yields: 8 tarts
Custard
1/2 cup of Heavy Cream
1 1/2 cups of 2% Milk
2 Eggs, beaten
2 Tbs. Cornstarch
1/2 C. Sugar
1 tsp. Vanilla

Tart
½ stick of unsalted butter
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 cup of all-purpose flour
Pinch salt

1/4 cup of flour for surface, tart tins, and rolling pin

About 12 medium sized strawberries

DIRECTIONS
Combine your butter and sugar in your mixer and mix together. Then add in your salt and vanilla extract and mix again. Slowly poor in your flour, scraping down the sides of the bowl periodically, until it becomes a dough. Add flour to your working surface and rolling pin and roll out the dough until it is about 1/8 of an inch thick. cut out circles using a pairing knife. Add a little flour to your tart tins, and shake out the excess. Add your dough to your tins, place a piece of parchment paper that has been buttered (buttered side on dough,) place some beans in your tart to hold it's shape, and bake at 350F for 15-20 minutes.

Whisk eggs in a bowl until blended and set aside.

In a saucepan over medium heat bring the milk, sugar, cream, and cornstarch to a steam (scorch,) whisking constantly. Do not boil, just get it steaming. Take off heat and mix 1/3 C. of the milk mixture and whisk into the eggs to temper the eggs. Then add the eggs into the milk mixture, and return to heat. Continue to whisk over medium heat until thick (about 3 more minutes.) Remove from heat and add vanilla. Let cool in a covered bowl in the refrigerator. Once the custard and tarts have cooled, add your custard to your tarts and arrange your strawberries in a rose or flower shape.

Add some warmed apricot jam to the top of your strawberries if you will not serve them right away. this will prevent the strawberries from losing their shine.