Yield: tw o 10-in tarts , 24 servings Pastry Cream: 1 cup milk 1 cup heavy cream 6 large egg yolks 21⁄2 oz. sugar 2 Tbsps. cornstarch 8 oz. white chocolate, chopped, melted Tart : 2 baked tart shells, 10-in. 4 oz. white chocolate, chopped, melted 2 lbs., 4 oz. strawberries, stemmed 1⁄2 cup strawberry or red currant jelly 1. For the pastry cream: In a heavy-bottomed saucepan over medium-high heat, bring milk and cream to boil. In a separate large, heatproof bowl, whip yolks until light ...
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