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1
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes.
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2
Put the flour mixture in the bowl of a food processor fitted with a steel blade.
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3
Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.
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4
Add the ice water and process until the dough comes together.
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5
Dump on a well-floured board and form into a disk.
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6
Wrap in plastic and chill for at least 30 minutes.
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7
Meanwhile, preheat the oven to 375 degrees F.
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8
Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides.
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9
Don't stretch the dough when placing it in the pans or it will shrink during baking.
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10
Cut off the excess by rolling the pin across the top of each pan.
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11
Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice.
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12
Bake for 10 minutes.
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13
Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned.
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14
Set aside to cool.
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15
Before serving, fill the tart shells with the pastry cream.
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16
Arrange the berries decoratively on top of the cream.
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17
Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts.
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18
Sprinkle with pistachios, if using, and serve.
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19
Pastry Cream:.
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20
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick.
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21
Reduce to low speed, and add the cornstarch.
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22
With the mixer still on low, slowly pour the hot milk into the egg mixture.
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23
Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes.
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24
Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously.
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25
Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding.
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26
Stir in the vanilla, Cognac, butter, and heavy cream.
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27
Pour the custard through a sieve into a bowl.
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28
Place plastic wrap directly on the custard and refrigerate until cold.
