Recipes: Cyndy Bolton

Yield: 3 Tartes
Crust:
2 3/4 cups all-purpose flour
1 teaspoon salt
1/2 lb. shortening
1/2 egg, stirred slightly
1/2 tablespoon vinegar
1/2 cup cold water

In a medium-sized Pyrex bowl, cut up the room temperature shortening. Add the egg, water, and vinegar and stir until incorporated. Combine flour and salt inanother bowl, then add it slowly into the wet ingredients. Mix until combined, and it forms a ball. Separate it into 3 balls, roll out, place each one into its pan, then trim, and prick it. Bake for 10-15 minutes at 410 degrees, or until golden brown. Remove and cool before filling.

Filling:
3 quarts fresh strawberries, halved
1.5 cups white sugar
6 tbsp cornstarch
1/2 cup water
1/4 cup Frangelico
Red food colouring (option)
Place sugar and cornstarch in saucepan, mix. Mash 3 cups of the strawberries, place in saucepan. Add water & Frangelico, stir. Boil over medium heat, stir constantly for 2 minutes. Remove and add colour. Chill for 20 minutes, stirring it. Fold in the remaining berries. Pile 1/3 into each pie shell.

Cream (on the side)
1 cup heavy cream
1 tsp real vanilla extract (Mexican)
2 tsp confectioners' sugar
Whip all ingredients until stiff peaks form.

Garnish
1.5 squares of Baker's Semisweet chocolate
1 tsp cooking oil
Heat 1 square of chocolate with oil in microwave for 1 minute, stir and heat 1 minute more. Do not overcook. Drizzle on white plate, place tarte in middle of plate before chocolate solidifies. Shave remaining half square and sprinkle on edges and in middle of tarte. To serve, cut a wedge, add dollop of cream & enjoy!