Italian Valentine's Day Tarts

1. FOR THE ITALIAN CREAM
2. In a medium pot, heat over low the milk and cream to hot, do not boil. Remove from heat and let cool to warm.
3. In a medium pot whisk together the yolks and sugar, add the flour and vanilla and whisk to combine.
4. Place the pot over low / medium heat, slowly add the warm milk/cream mixture, whisking continuously until thickened, be sure to cook until thickened or you will have a runny pastry cream. It should have a silky texture.
5. Pour the hot pastry cream into a heat resistant glass or ceramic bowl, cover the surface of the cream with a piece of plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2 hours before using. To bring the chilled cream back to a creamy consistency, it’s a good idea to either use a hand beater or strongly whisk it before using.

FOR THE DOUGH

1. Grease or spray a 6 medium-sized regular or heart shaped muffin tin.
2. In a large bowl, mixing bowl or food processor bowl add the flour, salt, baking powder, sugar and sifted cocoa (it can be sifted directly into the bowl), mix together with a whisk. 
3. Add the egg and butter, combine with the flat beater, pulsing or with a fork or clean hands until almost combined.
4. Move to a lightly floured flat surface and gently knead a couple of times just to bring it together. Wrap the dough in plastic and refrigerate 30-60 minutes.
5. Pre-heat oven to 350F / 180C.
6. Remove the dough from the fridge and roll out on a floured flat surface with a floured rolling pin or even between two sheets of parchment paper, a thickness of ⅛ inch, then with a 3 ½ inch (9cm) heart shaped cookie cutter, cut the dough and place the shapes in the prepared tin, gently flatten into place with the bottom of a small glass lightly floured, if using a heart shaped tin then gently flatten a bit up the sides of the pan, this is to give it a border to hold the cream. 
7. Prick the bottoms of each shell with a fork.  Place a square of parchment paper or a cupcake casing in each shell, and fill each one with some dried beans, rice or sugar. Bake for approximately 10 minutes, then remove the paper and dried beans (be careful it is hot) and then  bake again for approximately 5 minutes or until baked through.  
8. Remove the tarts from the oven, let cool completely then fill with the Italian pastry cream. Top each tart with a chocolate dipped strawberry. Enjoy!