I used some pie dough that was pre-made by my mother. She just used the recipe on the back of the Tenderflake box, it makes the best pastries for pies.
The Berry Sauce:
I kinda just made this up and dump
ed a whole bunch of ingredients into it, so I will try and think of how much and what I put in it!
4 Fresh Strawberries, heated (in microwave) and mashed
1/2 Cup Frozen Raspberries, heated and mashed
3 Tablespoons Corn Startch
3/4 Cup Water
1/4 Cup Sugar
Whisk it all together is a small pot and let it boil up, it will start to thicken. Them once it has boiled for a little bit, strain the sauce through a strainer so you can get all the seeds out and your sauce will be smooth. Once you ar
e done this put it is a container and set aside.
Preheat the oven to 400* F. Roll out the dough and use to line the 4 -4inch tart pans. Prick the bottoms with a fork, line with parchment paper and fill with dried beans so that the pastry doen't shrink. Bake in a preheated over for 10 minutes, then remove the beans and parchment paper and back for another 5 minutes until golden brown. Remove for oven and let cool.
Filling:
1 Vanilla bean, split
1 Cup Milk
2 Egg Yolks
3 TB Superfine Sugar
1 TB all-purpose Flour
1 TB Cornstarch
1/2 Cup Heavy Cream, Whipped
3 Cups Strawberries, Hulled
Strawberry Sauce
For the filling, place the vanilla bean in a saucepan with the milk and set over low heat to steep, without boiling, for 10 minutes. Whisk the egg yolks, sugar, flour, and cornstarch together in a mixing bowl until smooth. Strain the milk into the bowl and whisk.
Pour the mixture back into the pan and stir over medium heat until boiling. Cook, stirring continuously, for about 2 minutes, until thicken and smooth. Remove from heat and fold in whipped cream. Spoon the mixture until the cooled shells. Let cool and set. When filling has set slightly, top with strawberries, sliced if large, then spoon over the strawberry sauce.
Store in fridge until ready to serve or serve right aways!
Enjoy!
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