Strawberry Heart Tart

For Pastry Dough:

In a small bowl, combine the flour, sugar, and salt. Place the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter mixture is in the size of peas. Add the ice water and process until the dough comes together. Transfer to a well-floured work surface and form three quarters of the dough into a disk. Wrap the disk in plastic and chill for at least 30 minutes. Place the remaining dough in a pastry bag.

Meanwhile, preheat the oven to 375ºF / 190ºC.

Roll out the dough and fit into a heart-shaped tart pan with removable bottom. Cut off any excess dough from around the edges. Artfully pipe the remaining dough around the edges. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill with dried beans. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

For Pastry Cream:

In a heavy saucepan set over medium heat, slowly bring the 4 cups milk, sugar, lemon zest, and cinnamon stick to a boil.

Beat the egg yolks, cornstarch and 2 tablespoon milk together. Once the milk mixture boils, remove pan from heat source and discard cinnamon stick. Allow to cool slightly, and whisk in the egg yolk mixture. Return the pan to the heat and stir mixture constantly until the mixture takes on a thick, creamy consistency (do not boil). Add strawberry liqueur if desired.