The Art Tart. Strawberry Tartlets with Breton Shortbread Crust
From the brilliant Food52 that I've loved from day one, this recipe had me at Breton Shortbread Crust. I mean, you could put nothing in the little shells, make some coffee and eat them plain for dinner, and your life would still be better. But given that this is an art-focused pie moment, you might as well go the whole way and do the custard and strawberries. What with strawberry season on the horizon, this is a good time to up your essential life skills.