Strawberry Tarts
Makes 12 tarts.
1 1/4 cups (310 mL) all-purpose flour
3 tablespoons (45 mL) sugar
1/2 teaspoon (2.5 mL) salt
6 tablespoons (90 mL) cold unsalted butter, cubed
2 tablespoons (30 mL) cold shortening
1/4 cup (60 mL) ice water
1/3 cup (80 mL) chardonnay curd from Kurtz Orchards
1 pint whole strawberries, hulled
mint leaves for garnish
Combine the flour, sugar, and salt in a food processor. Pulse to combine. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375F (190C).
Roll out the dough and cut into 3-inch circles. Fit into small muffin tins, prick the bottoms with a fork and bake for 10 minutes. Check to make sure the crust is not puffing up, prick again with a fork and bake for another 11 to 15 minutes until lightly browned. Set aside to cool.
Before serving, fill the tart shells with chardonnay curd, top with whole berries and garnish with sprigs of mint.
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