Valentine Tart with Strawberries

Directions

• Prepare tart shells. Take a medium bowl and mix together the flour and salt, then cut the shortening butter and mix until consistency resembles coarse meal.
• Gradually add water and mix with fork to blend. Shape the dough into a ball, and wrap with plastic wrap and allow to sit in room temperature for about 10 mins. Then roll out the dough into a 1/8-inch thick crust onto a lightly floured board or flat surface.
• Use cookie cutters to cut out several circles that are 5-6 inches in diameter and fit over inverted muffin pans, the pastry should fit snuggly.
• Poke holes in the pastry with a fork in the sides and bottoms. Place on an ungreased baking sheet and bake for 8-10 mins at (425 degrees) until lightly brown. Allow to cool before adding filling.
• Strain the mixture through a fine-mesh strainer, being careful not to force any pulp through. Discard the pulp. You should have 1?1/2 cups of strained liquid. Reserve 4 ounces. Remaining mixture may be kept refrigerated for 3 to 4 days.

Filling

• In a medium saucepan take the first four ingredients mix well and then add in milk. Then cook over medium heat, stirring constantly. Mixture should begin to thicken and become bubbly hot.
• Next, stir in the vanilla extract and allow to cool thoroughly.
• Take the filling in fill each tart shell up about half way and immediately refrigerate until ready to serve.
• Just before serving, cover each with sliced, fresh Wish Farms strawberries, and add a dollop of whipped cream. Serve and enjoy!