Orange And Strawberry Tarts With Gingersnap Crust - cooking recipe

Ingredients

8 oz broken gingersnap cookies
9 tbsp butter melted
1 pint strawberries, hulled, halved
None None Caramelized Oranges
1/2 cup sugar
1 None orange, segmented
None None Pastry Cream
2 cups milk
6 None cardamom pods, bruised
6 None egg yolks
3/4 cup sugar
1/4 cup cornstarch
1/2 cup cream
2 tbsp honey, warmed

Preparation

Line each recess of muffin pan with baking paper.
Process cookies in food processor until fine crumbs form. While processing, pour in butter. Divide crumbs among the muffin cups and press firmly. Chill for 30 minutes.
Meanwhile, make the pastry cream. In a large saucepan, combine milk and cardamom. Bring to a boil on medium heat. Remove from heat. Cool 20 minutes. In a bowl, whisk egg yolks, sugar and cornstarch. Strain milk, discard solids. Gradually pour milk into egg mixture, whisking constantly. Return mixture to clean saucepan. Stir over medium heat until boiling. Reduce heat to low and simmer 3 minutes, until thick. Remove from heat and cool slightly before folding through cream and honey.
Make the caramelized oranges. Heat sugar in medium saucepan on high. Gently shake pan, do not stir. When sugar dissolves, remove from heat. Add orange segments, tossing to coat.
Spoon pastry cream into the gingersnap crust. Arrange orange segments on top of tarts with strawberries.