Strawberry Tarts with White Chocolate Pastry Cream ___

Pan di Stelle Cookies

Yield: 3-6 inch tarts or 1-11 inch tart

To make the Crust:

1. Preheat your oven to 350 degrees.
2. Process the  Pan di Stelle Cookies  in a food processor until finely ground. Transfer to a mixing bowl and add the melted butter. Stir until the mixture resembles wet sand.
3. Divide the mixture among the 3- 6inch loose bottomed tart pans and press the crumbs firmly up the sides. Use the flat bottom of a glass or a spoon to smoothie the bottom.
4. Bake the crust for 10 minutes. Cool.

To make the White Chocolate Pastry Cream:

1. In a bowl, mix the milk, heavy cream, the beaten egg yolks and the vanilla.
2. In a pot, add all the dry ingredients and mix well.
3. Put the pot on the stove at medium heath and add the milk mixture. With a wooden spoon start mixing continuously.
4. Add the lemon peel and continue to stir non-stop.
5. After about 7-8 minutes, the mix will begin to thicken and form a cream.
6. Once it reaches the desired cream consistency, remove the pot from the flame, remove the lemon peel and stir in the white chocolate until melted.
7. Pass the cream through a fine mesh strainer into another bowl to remove any lumps. Press plastic wrap into the entire surface of the cream to prevent a skin from forming. Cool to room temperature.

To assemble:

1. Divide the cooled cream evenly among the 3 tart shells.
2. Decorate with fresh strawberry slices and mint leaves.
3. Chill in the refrigerator at least 4 hours before serving.