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 colored. Mix together sugar and cornstarch; whisk into yolks. Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Cook over medium heat, whisking constantly, until mixture is very thick and nearly comes to a boil. Remove from heat; immediately whisk in melted chocolate. Transfer to a shallow, nonreactive container. Place plastic wrap over surface to prevent skin from forming; refrigerate.
2. To assemble the tarts: Brush tart shells with melted chocolate; chill 5 minutes to set. Spread 11⁄4 cups pastry cream over chocolate in each tart. Top each with 1 lb., 2 oz. strawberries, points up. Heat jelly until melted. Brush strawberries with jelly. Refrigerate.
3. To serve: Cut each tart into 12 wedges.
Recipe and photo from California Strawberry Commission.