strawberry fields forever..

so a few weeks ago, i had to go to bed bath and beyond to buy a bridal shower gift.
while i was there, i happened to find a tart pan, one that i've been wanting forever.
to break it in, i made a strawberry and kiwi tart.. it was absolutely delicious.

crust:

1 1/4 cups flour
3 tablespoons sugar
1/2 teaspoon salt
6 tablespoons cold diced butter
2 tablespoons cold shortening, i used crisco
1/4 cup ice water

pastry cream:

5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon vanilla
1 teaspoon Cognac(i personally don't like cognac so i added more vanilla instead)
1 tablespoon unsalted butter
1 tablespoon heavy cream

pre-heat oven to 375 degrees

combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes.
put the flour mixture in the food processor.
add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.
add the ice water and process until the dough comes together.

dump on a well-floured board and form into a disk. wrap in plastic and chill for at least 30 minutes.i found i needed to chill for about an hour.

on a well floured surface, roll out your chilled dough, and transfer to your tart pan.
try to not stretch it while fitting it in your pan, it will shrink while baking.
cover the dough with foil, and pour dried rice or dried beans in the foil. this is just weighing it down so the crust doesn't rise while baking. bake for about 10 minutes like this.
remove foil and beans/rice.. prick the crust numerous times with a fork and bake for 15-20 minutes more until golden brown.

in the bowl of an electric mixer fitted with the paddle attachment,
beat the egg yolks and sugar on medium-high speed for 4 minutes,
or until very thick. reduce to low speed, and add the cornstarch.

with the mixer still on low, slowly pour the hot milk into the egg mixture.
pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes.
don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously.
cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding.
stir in the vanilla,cognac,butter,and heavy cream.
plastic wrap and refrigerate until cold.

assemble with any fruit you like, or no fruit at all.