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1
Mix four and salt in processor.
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2
Add butter and shortening and process using on/off turns until mixture resembles coarse meal.
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3
Gradually add enough water to form moist clumps.
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4
Gather dough into 6 balls of equal size.
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5
Flatten each ball into disk.
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6
Wrap disks separately in plastic and refrigerate 1 hour.
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7
(Can be prepared 1 day ahead.
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8
Keep refrigerated.
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9
Let dough soften slightly at room temperature before rolling.)
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10
Preheat oven to 400F.
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11
Roll out each dough disk on floured surface to 6-inch round.
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12
Transfer rounds to 4-to 4 1/2-inch-diameter tart pans with removable bottoms.
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13
Fold overhang in, forming double-thick edges.
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14
Pierce crust in several places with fork.
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15
Freeze 15 minutes.
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16
Line crusts with foil.
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17
Fill with dried beans.
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18
Bake until crusts are set, about 10 minutes.
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19
Remove foil and beans.
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20
Bake until crusts are golden, about 20 minutes.
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21
Transfer pans to racks and cool completely.
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22
Remove crusts from pans.
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23
Blend chopped strawberries, sugar and lemon juice in processor until almost smooth.
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24
Transfer to medium saucepan.
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25
Sprinkle gelatin over.
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26
Let stand 20 minutes to soften.
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27
Stir strawberry mixture over low heat until mixture is just hot and gelatin dissolves, about 2 minutes.
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28
Remove from heat.
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29
Transfer to large bowl.
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30
Cover and refrigerate until beginning to thicken, stirring occasionally, about 2 hours.
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31
Beat cream in medium bowl until stiff peaks form.
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32
Fold whipped cream into strawberry mixture.
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33
Chill fool until beginning to set, about 30 minutes.
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34
Spoon fool into crusts; reserve any remaining fool for another use.
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35
Refrigerate until set, about 4 hours.
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36
Garnish each with 1 strawberry and serve.
