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TART SHELL
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(Note:These can be rolled into balls and refrigerated until ready to bake.)
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--Preheat oven to 350 F.
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--In a bowl with electric mixer, beat butter & sugar until just combined.
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--Slowly add flour & salt to butter mixture beating on low speed until mixture starts to come together.
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--Transfer dough to lightly floured surface and shape into several flat disks.
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--Butter mini tart pans and press each disk, quite thin, onto bottom/sides of pan.
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--Bake 8-10 minutes.
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PASTRY CREAM:
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--In bowl with electric mixer, beat egg yolks and sugar on med-high for approx. 3 minutes or until mixture is light yellow & falls back into bowl in a ribbon.
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--On low, beat in cornstarch.
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--In large saucepan, bring milk to boil.
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--With mixer on low, slowly pour milk into egg mixture.
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Then return milk/egg mixture to saucepan.
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--Cook over moderate heat, stirring constantly with whisk until thick, about 10 min. Bring to boil and cook on moderately low heat 2-3 min. Taste to be sure cornstarch is cooked.
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--Remove from heat. Add butter, vanilla, cream and cognac.
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--Plastic cover and chill until cold.
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To prepare tart, bring custard to room temp. Fill tart minimally and top with fresh, thinly sliced peaches.
