Strawberry Tarts with White Chocolate Pastry Cream

Strawberry Tarts with White Chocolate Pastry Cream.


Strawberry Tarts with White Chocolate Pastry Cream

Ingredients

For 3 Batch(es)

For the Crust:

  • 11 ounces Pan Di Stelle Cookies (see below for link)
  • 1 stick unsalted butter, melted

For the White Chocolate Pastry Cream:

  • 3 3/4 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup granulated sugar
  • 3/4 cup corn starch
  • 10 egg yolks
  • 1 teaspoon vanilla extract
  • zest of one lemon, cut into a long strip
  • 11 ounces white chocolate chips

For Decorating:

  • fresh strawberry slices
  • fresh mint leaves
 
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Directions

  1. Yield: 3-6 inch tarts or 1-11 inch tart
  2. To make the Crust:
    1. Preheat your oven to 350 degrees.
    2. Process the  Pan di Stelle Cookies  in a food processor until finely ground. Transfer to a mixing bowl and add the melted butter. Stir until the mixture resembles wet sand.
    3. Divide the mixture among the 3- 6inch loose bottomed tart pans and press the crumbs firmly up the sides. Use the flat bottom of a glass or a spoon to smoothie the bottom.
    4. Bake the crust for 10 minutes. Cool.
  3. To make the White Chocolate Pastry Cream:
    1. In a bowl, mix the milk, heavy cream, the beaten egg yolks and the vanilla.
    2. In a pot, add all the dry ingredients and mix well.
    3. Put the pot on the stove at medium heath and add the milk mixture. With a wooden spoon start mixing continuously.
    4. Add the lemon peel and continue to stir non-stop.
    5. After about 7-8 minutes, the mix will begin to thicken and form a cream.
    6. Once it reaches the desired cream consistency, remove the pot from the flame, remove the lemon peel and stir in the white chocolate until melted.
    7. Pass the cream through a fine mesh strainer into another bowl to remove any lumps. Press plastic wrap into the entire surface of the cream to prevent a skin from forming. Cool to room temperature.
  4. To assemble:
    1. Divide the cooled cream evenly among the 3 tart shells.
    2. Decorate with fresh strawberry slices and mint leaves.
    3. Chill in the refrigerator at least 4 hours before serving.
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