Italian Cream Tarts

 For the pastry cream:

-in a medium saucepan combine sugar and flour; gradually stir in milk

-add egg yolks, beating until smooth

-cook and stir over medium heat until thickened and bubbly, stirring often

-remove from heat

-stir liqueur or vanilla into pastry cream; pour into a bowl and cover surface with plastic wrap

-cool, then chill

 

 For tart shells:

-thaw pastry according to package directions

-unfold pastry sheets, one at a time, on a lightly floured surface

-roll lightly to minimize ridges

using 2 1/2- to 3-inch cookie cutters, cut out about 24 tarts (be sure to cut out an even number of each shape); place half of them on an ungreased baking sheet and prick each a few times with a fork

-using 1-1/2- to 2-inch cutters (of the same design or round), cut the middle out of the remaining pastries, reserving cutouts

 

-brush edges of the tarts on baking sheet with water and top with tarts that have the middles cut out; press gently to fuse layers together to form taller tart shells

-arrange small cutouts on another ungreased baking sheet

-bake pastries in a 400 degree F oven until puffed and golden, allowing 7 to 9 minutes for small cutouts and 10 to 12 minutes for larger tarts

-cool pastries completely

 

-up to 1 hour before serving time, add mascarpone cheese to chilled pastry cream; beat with an electric mixer on low speed until smooth

-carefully spoon mixture into tart shells

-melt semisweet chocolate and shortening together in a small saucepan over very low heat, stirring constantly

-remove from heat

-spread a thin layer of chocolate over tops of small cutouts

-pipe or drizzle remaining chocolate over the cream-filled tarts

-refrigerate both until chocolate is set

 

-to serve, arrange filled tarts and chocolate-glazed cutouts on large platter and surround with berries

-makes 12 servings

 

Make-Ahead Tip
Prepare pastry cream, cool, cover, and chill up to 4 hours before adding the cheese.