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Strawberry Tartlets With Breton Shortbread Crust

By Food52
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1 large organic egg

3 tablespoons unrefined blond cane sugar (also sold as evaporated cane juice)

2 tablespoons cornstarch

2/3 cup / 160 ml milk (not skim) or unflavored, unsweetened nondairy milk

Grated zest of 1 organic lemon

1/4 cup / 60 ml freshly squeezed lemon juice

1 1/4 pound / 560 grams strawberries, preferably small, hulled and halved or quartered depending on their size

2 tablespoons strawberry jam (optional)

1/3 cup / 70 grams unrefined blond cane sugar (also sold as evaporated cane juice)

6 tablespoons / 85 grams high-quality unsalted butter, softened

1 small fresh vanilla bean or 2 teaspoons pure vanilla extract

1 cup / 130 grams all-purpose flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt

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