Strawberry-Thyme Custard Tarts

I need Spring.  We had a particularly tragic weekend, two children from two different friends unexpectedly died this weekend.  If I ever needed sunshine and dirt it was Saturday.  Thank the heavens, dirt and sunshine were exactly what I was given.  Between moments of tears and sadness, there was glorious home-grown compost to be spread, green tips of garlic pushing through the mulch, and strawberries pushing out their first leaves reaching for the sun.  While cleaning the asparagus patch, I cried almost uncontrollably.  But, as the day went on and the dirt therapy continued, I was able to deal with some of the endless emotion attached to the loss of these two children.

I cannot imagine losing a child.  The empty hole that is left behind is impossible to fill.  I have lost a parent and I know the kind of emptiness that brings.  I can only imagine that life would never again feel the same...that something would forever be missing.  There are things about life that I will never understand and the pain, suffering, and death of children is one of them.  It's impossible for me to comprehend.

With all of the sadness, I made something sweet and tangy and full of life this afternoon.  I concocted a miniature tart filled with vanilla bean custard and topped with cream and strawberries with thyme.  A little brightness, a little lemon, and a lot of cream seem to help mask the feelings for a minute or two, if not, you just eat another tart until the strawberries take over your soul and make you almost happy...

STRAWBERRY-THYME CUSTARD TARTS

inspired by Chicken and Egg by Janice Cole

Tart Shells:

1 cup flour

1 tbsp sugar

6 tbsp cold unsalted butter, cut up

1 egg, beaten with a pinch of salt

2 to 3 tsp ice water

Filling:

3 egg yolks*

1/4 cup sugar

1 1/4 tsp cornstarch

Seeds from 1 vanilla bean

3/4 cup heavy cream

* iI you use farm fresh eggs, the custard will be a beautiful golden color.  Get eggs that are organic range fed for the most dramatic deep yellow yolks.  

Topping:

1/4 cup heavy cream

1 tbsp sugar

2 -3 large organic strawberries, finely diced

1 sprig thyme, leaves removed

1 tsp lemon juice

1 tsp sugar

Method:

To make the tart shells:  Combine the flour and the sugar in a medium bowl.  Blend in the butter with a pastry blender or your fingertips until the butter is the size of small blueberries.  Stir in the bean egg and 2 teaspoons of water with a fork.  The dough will be crumbly but should hold together when pressed with your fingers.  If necessary, add additional water.  Shape into a flat round, wrap in plastic wrap and refrigerate for 1 hour or until chilled.  

On a lightly floured surface, roll the dough out to a 1/8-inch thickness.  Using a 3 1/4-inch round cutter,  cut the dough into 12 rounds.  Gently press the rounds into a muffin tin.  While pressing, ruffle the edges so that the crust resembles a flower.  Place the muffin pan into the freezer for 15 minutes to firm up the dough.  

Preheat the oven to 400ºF.  Line each shell with foil (about 3-inches square) Pressing the foil into the bottom of the muffin cups.  Bake for 15 minutes until the edges are light brown.  Remove the foil liners and bake an additional 2-3 minutes.  Remove the tart shells from the oven and reduce the oven to 325ºF.  

To make the filling:  While the tart shells bake, whisk the egg yolks and sugar together in a small bowl until blended.  Add the cornstarch, vanilla beans, and cream and whisk until combined.  

Gently remove the tart shells from the muffin cups and place on a baking sheet.  Spoon off and discard any foam that has formed on top og the egg mixture and pour 1 to 1 1/2 tablespoons of filling into each shell.  (There may be some filling left over depending on the size of the shells.)

Bake for 15-20 minutes until the custard is slightly puffed and set.  Cool on a wire rack until room temperature.  

To make the topping:  Whip the cream to soft peaks, add the tablespoon of sugar and then whip for a few seconds to combine.  In a small bowl, add strawberries, thyme leaves, lemon juice, and remaining sugar.  Allow to sit until juices start to run, about 10 minutes.  Spoon a bit of cream over each tart, then top with the strawberry mixture.  Serve and then smile...these are full of sunshine!