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1
Preheat the oven to 425 degrees.
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2
To make the pastry, place the flour, salt, sugar and butter in the bowl of an electric mixer.
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3
Use a dough hook at low speed and mix until it is the consistency of cornmeal, about eight minutes.
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4
Add the ice water a tablespoon at a time.
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5
When the pastry becomes elastic and pulls away from the sides of the bowl, it is blended.
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6
Remove the pastry to a lightly floured surface and shape into a ball.
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7
Cover with waxed paper and refrigerate for 30 minutes.
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8
Roll out the pastry dough on a lightly floured surface to a thickness of a quarter inch.
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9
Set six five-inch fluted, loose-bottomed tart pans together to form a rectangle.
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10
Lift the dough and place it loosely over the tart pans.
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11
Gently press the dough into the pans and roll firmly over the pans with a rolling pin.
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12
Remove the excess dough and line the bottom and corners with the dough.
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13
Prick the dough surface with a fork.
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14
Line the pastry with foil and weigh down with aluminum baking weights or dry beans.
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15
Place the tart shells on a baking sheet and bake for eight to 10 minutes or until the dough begins to release from the sides of the pans.
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16
Remove the weights and foil and bake for another eight minutes or until the pastry is lightly browned.
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17
Remove and cool on a rack.
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18
To prepare the cream, bring the water to a simmer in the lower part of a double boiler.
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19
In the upper part of the boiler, whisk the egg yolks and sugar off the heat until the mixture becomes thick and lemon colored.
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20
Dissolve the arrowroot with the milk and add it to the egg mixture.
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21
Set the mixture over the bottom pan and whisk in the liqueur and vanilla.
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22
Continue whisking until the mixture becomes thick, about 10 minutes.
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23
Remove from the heat, bruise the mint and add to the cream mixture.
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24
Cool over a bowl of ice, whisking constantly.
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25
Cover and refrigerate until ready to assemble the tarts.
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26
When the shells have cooled, remove the tart pan collars and bottoms.
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27
Stir the pastry cream and divide among the pastry shells.
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28
Tightly fill each pastry shell with one layer of berries.
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29
In a small saucepan, melt the currant jelly with one tablespoon of water over medium-low heat.
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30
Brush the melted jelly over the berries.
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31
Set aside until ready to serve.
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32
Do not refrigerate.
