-
1
In a small, heavy-bottomed saucepan, scald the milk with half the vanilla bean over medium-high heat.
-
2
Remove from heat, cover the pan and let infuse 10 to 15 minutes.
-
3
In a bowl, whisk together 2 of the egg yolks with the sugar.
-
4
Whisk in the 2 tablespoons of flour.
-
5
Remove the vanilla bean from the milk and slowly whisk the milk into the yolk mixture.
-
6
Return the mixture to the pan and bring to a boil, whisking continuously.
-
7
Lower the heat and continue to cook, whisking, for about 2 minutes or until the mixture has thickened.
-
8
Pour into a bowl and place a piece of plastic wrap directly on the mixture.
-
9
Let cool.
-
10
Preheat the oven to 400 degrees.
-
11
In a food processor fitted with a steel blade, process the 1 1/4 cups flour, butter and 1 tablespoon confectioners' sugar until combined.
-
12
Add the remaining egg yolk and, with the processor still running, add the water slowly until the dough begins to hold together and pull away from the sides of the processor bowl.
-
13
Form the dough into a ball and flatten into a disk.
-
14
Place the dough between 2 sheets of wax paper or plastic wrap to facilitate the rolling and roll out to a thickness of 1/8 inch.
-
15
Line 16 3-inch tartlet molds with the pastry.
-
16
Prick the dough all over with a fork.
-
17
Place the molds on a baking sheet and bake for 12 to 15 minutes, or until slightly browned.
-
18
Remove the shells from the molds and allow to cool completely.
-
19
To assemble the tartlets, fill each shell with a heaping teaspoon of the pastry cream, top with the sliced strawberries and dust generously with confectioners' sugar.
