Strawberry Tarts

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Sooooo delicious! The cream it's so good! I used puff pastry from store and it was still delicious!

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Yum, Yum! I wish I had made more 'cause everyone raved about it and came back for seconds. Ina, you never, never, never, disappoint.

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AMAZING YUMMMM I EAT IT ALLL DAY

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Ina, darling: Magnifique!

I confess I was skeptical about the cream. I hate adding starch to things just as a thickening agent. Even as I took it out of the oven I could still taste it - - unfortunately my tastebuds are somewhat annoying that way. However, once it was cool enough, I was moving it and it spilled on my finger and I licked it. Suddenly, it was just impossible to get my fingers clean as I kept going back for more!

Unfortunately, the final product was so delicious my boyfriend pretty much devoured the whole thing. I switched the pistachios for some whole roasted hazelnuts. It was reminiscent of our trip to Paris.

Congratz on being so fabulous! ;-

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I love this, but I have one trick to add that I learned years ago from Jacques Pepin and Julia Child on television. If you make a hard caramel and spread it on the shell before putting on the pastry cream, the shell doesn't get soggy and the caramel flavor just lifts it to a whole new level!

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I love this! I make it every Thanksgiving.

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fantasit!!!!!!!!!!!!!!!!! did just wat it did

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Perfect! I had never baked individual tarts before. We loved the crust recipe. I followed the recipe exactly. Once again, Ina has taught a newby to pastry baking how to be a master Chef!

Pastry Creme was rich and delicious. My partner loved it!

Thank you Ina!

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I am not sure what I did wrong...Ina's recipes always come out perfect for me...but the pastry cream tasted like cornstarch and raw egg...maybe I didnt cook it long enough??

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The pastry cream is the real article - just sweet enough, thick, YUM!