Lemon Curd Strawberry Tarts with Flaky Crust

Steps

1. Make the crust first: whisk the flour, the crust portion of sugar (25 g) and the crust portion of salt (4 g) in a large bowl.
2. Add the cold cubed crust portion of butter (250 g) and press it into the flour with your fingertips until you have flat, pea-to-almond-sized pieces.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed. Divide it in half, flatten each half into a disk, wrap, and chill for 1 hour.
4. Roll each disk into an 11-inch round on a floured surface and press into two 9-inch tart pans. Trim the edges, prick the bases with a fork, and freeze for 15 minutes. Meanwhile, preheat the oven to 400°F (200°C).
5. Line each shell with parchment and fill with pie weights or dried beans. Bake 20 minutes, remove the parchment and weights, then bake 10 to 12 minutes more until deep golden all over. Cool completely in the pans on a rack, about 30 minutes.
6. While the shells cool, make the curd: in a medium saucepan, whisk the eggs, the curd portion of sugar (250 g), the cornstarch and the curd portion of salt (1 g) until smooth, then whisk in the lemon juice and lemon zest.
7. Cook over medium-low heat, whisking constantly, until the curd thickens, bubbles gently for 1 minute and reaches at least 160°F (71°C), about 8 to 10 minutes.
8. Take the pan off the heat and whisk in the curd portion of butter (115 g) a few cubes at a time until glossy. Strain through a fine sieve.
9. Divide the warm curd evenly between the two cooled shells and smooth the tops. Press plastic wrap onto the surface and chill until set, at least 3 hours.
10. Just before serving, arrange the strawberries in rings over each tart and scatter with the mint. Cut each tart into 6 slices.