Fresh Strawberry Tarts with Vanilla Pastry Cream

Directions

1. 1

   Make the pastry dough: mix flour, softened butter, sugar, salt, lemon juice, and egg until a smooth, even dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes until firm.

2. 2

   Preheat oven to 180 °C (350 °F). Press the chilled dough into individual tart molds, prick the bases with a fork and bake for 15–20 minutes until lightly golden. Transfer to a wire rack and cool completely.

3. 3

   Make the pastry cream: dissolve the flour in a small amount of cold milk to prevent lumps, then combine with the remaining milk, sugar, egg yolks, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thick and creamy. Remove from heat and let cool.

4. 4

   Make the glaze: whisk together water, sugar, lemon slices, and cornstarch in a small saucepan. Bring to a boil, stirring until the mixture turns clear and glossy. Cool slightly before using.

5. 5

   Spoon or pipe the cooled pastry cream generously into each tart shell.

6. 6

   Arrange fresh strawberries on top of the cream, brush with the glossy glaze, and finish with a sprinkle of shredded coconut. Refrigerate for 1 hour before serving.