Preparation:
1. For crust mix flour and salt in processor. Add butter and shortening and process using on/off turns until mixture resembles coarse meal. Gradually add enough water to form moist clumps.
2. Gather dough into 6 balls of equal size. Flatten each ball into a dish. Wrap disks separately in plastic and refrigerate 1 hour.
3. Preheat oven to 400F. Roll out each dough dish on floured surface to a 6 inch round. Transfer rounds to 4-4 1/2 inch diameter tart pans with removable bottoms. Fold overhand of dough in, forming double thick edges. Pierce crusts in several places with fork, freeze 15 minutes.
4. Line crusts with foil, fill with dried beans and bake until crusts are set about 10 minutes. Removve foil and beans and continue to bake until crusts are golden, about 20 minutes. Transfer pans to rack and cool completely and remove crusts from pans,
5. For the FOOL: Blend chopped strawberries, sugar and lemon juice in processor until almost smooth. Transfer to medium saucepan, sprinkle gelatin over and let stand 20 minutes to soften.
6. Stir strawberry mixture over low heat until mixture is just hot and gelatin dissolves, about 2 minutes. Remove from heat and transfer to large bowl.
7. Cover and refirgerate until strawberrry mixture begins to thicken, stirring occasionally, about 2 hours.
8. Beat cream in medium bowl until stiff peaks form. Fold whipped cream into strawberry mixture. Chill fool until beginning to set; about 30 minutes.
9. Spoon fool into crusts, reserve any remaining for another use. Continue to refrigerate until completely set, about 4 hours. Garnish each with 1 strawberry and serve.
Prep Notes: Vegetable shortening and butter should be chilled. If fresh strawberries are not available, you can use unsweetened frozen stawberries.
Make ahead: Dough can be prepared up to 1 day ahead.
See English Menu for 6 index |
