Super Tarts

Directions

1. 1
   In a stand mixer, fitted with the dough blade, add the butter and sugar and mix until light and fluffy, about 6 minutes.
2. 2
   Add in the yolks, 1 at a time, then add the vanilla and combine well.
3. 3
   Remove the bowl from the mixer and gently fold in the flour.
4. 4
   Stir in the cold water, 1 tablespoon at a time, until the dough just comes together.
5. 5
   Wrap in plastic wrap and refrigerate for 1 hour.
6. 6
   Lemon Curd: In a double boiler over medium-high heat, add all of the custard ingredients and whisk constantly until the mixture thickens and reaches 160 degrees F on an instant-read thermometer.
7. 7
   Remove from heat and strain through a fine mesh strainer into a bowl.
8. 8
   Cover the bowl, pressing plastic wrap onto the top of the custard and refrigerate until cool, about 1 hour.
9. 9
   Preheat the oven to 325 degrees F.
10. 10
    Remove the dough from the refrigerator and let it rest for 15 minutes (less if it is a hot day).
11. 11
    Roll out on a silicone mat to 1/8 to 1/4-inch thick.
12. 12
    Cut and press into the tart pans.
13. 13
    Chefs Note: You can cut shapes out of the scraps to decorate or nibble on.
14. 14
    Just brush the shapes with egg wash, sprinkle with a little tubinado sugar and bake until golden, about 10 minutes.
15. 15
    Prick the bottom of the tarts with a fork and refrigerate for 15 minutes.
16. 16
    Put the tarts on a baking sheet and bake until golden brown, about 15 to 20 minutes.
17. 17
    Cool before filling.
18. 18
    If using, whip the heavy whipping cream in a large bowl until stiff peaks form.
19. 19
    Fill the shells with about 3 tablespoons of the curd and arrange fruit as desired on top.
20. 20
    Garnish with a small dollop of the whipped cream and serve immediately.
21. 21
    Can be made 20 to 30 minutes in advance and kept in refrigerator.