Hand Picked Strawberries

For the Crust:

1 ½ Sticks Unsalted Butter
4 Tablespoons Granulated Sugar
½ Cup Sweet Sorghum Flour
½ Cup Tapioca Flour
½ Cup White Rice Flour
1 ½ Teaspoons Zanthum Gum
¼ Teaspoon Kosher Salt
2 Large Eggs

Preheat oven to 350°F. Lightly grease eight 4” tartlet molds and place them on a cookie sheet and set aside.

In a stand up mixer with the paddle attachment, cream together the butter and the sugar until smooth, scrapping down the sides of the mixing bowl as necessary. Sift together all the dry ingredients and add to the butter mixture all at once. Mix for 2 minutes and then add the eggs and continue to mix until very smooth and the buttery aroma fills your nostrils.

Using a medium-sized spoon, evenly distribute the dough amongst the 8 tartlet molds. Spray your hands with a non-stick spray and gently press the dough into the mold being careful to create a definitive cup shaped center. If the crust seems too thick, it probably is, so just remove a bit and continue pressing into place until your desired thickness is achieved.

Bake at 350°F for 12-15 minutes or until a faint amber color highlights the edges of the tartlets. Allow to cool completely in the tart molds before transferring to a wire rack. While the tartlets are cooling, make the pastry cream.

VANILLA PASTRY CREAM

4 Egg Yolks
4 Tablespoons Granulated Sugar
1 Teaspoon Mexican Vanilla
4 Tablespoons Cornstarch
1 ¼ Cups Half and Half
1 ¼ Cups Heavy Whipping Cream
1 ½ Tablespoons Granulated Sugar
1 Pint Fresh Strawberries, sliced lengthwise
1/3 Cup Strawberry Preserves, strained
1 Tablespoon Fresh Lemon Juice

They are as good as they look…

In a heavy bottomed saucepan, heat the half and half until steam begins to lift off the surface and minute bubbles begin to gather along the circumference of the milky pool. This is what the half and half looks like just before it reaches the boiling point; it is crucial not to allow it to come to a boil.

In a separate bowl, whisk together the egg yolks, the 4 tablespoons of sugar, the cornstarch, and the vanilla until you can no longer hear the scrapping of the sugar against the bowl. Your mixture should be quite thick. Once the half and half begins to steam, immediately remove from the heat and begin ladling the hot cream into the egg yolk mixture, whisking all the while. Return the tempered egg mixture into the saucepan and cook over medium heat, whisking constantly, until thick. Immediately transfer to a bowl to prevent lumps from forming and set aside.

In a large bowl with the whisk attachment, beat the cream until soft peaks form. Add the 1 ½ tablespoons of sugar and mix for a few more rotations. Now, take your reserved pastry cream and fold into the heavy cream using a globe whisk. Combine until very smooth.

In a small saucepan, melt your strained strawberry preserves with the lemon juice and set aside. This will give your tartlets a very glamorous, shinny appearance.

To Assemble Your Tartlets:

Take one of your tartlets and fill with the pastry cream mixture. Arrange your sliced strawberries on top of the cream in a lovely manner and then gently brush your melted preserves over your berries. Serve immediately. Store in an airtight container for up to two days.

Makes 8 Tartlets.