SHORTBREAD TARTLET SHELLS

1. Preheat oven to 350°F. Whisk salt, flour and ginger together in a medium sized bowl and set aside.
2. In a stand mixer with the paddle attachment, beat the butter and sugar together on medium/high speed for about 5 minutes until light and fluffy, stop the mixer and scrape the bottom and sides of the bowl a few times. Add the vanilla extract and mix until fully incorporated. 
3. Reduce the speed to low and slowly add the dry ingredients, scraping the bowl a couple of times. Only mix until the ingredients have just come together and the dough is still crumbly.
4. Divide the dough evenly between six 4" removable bottom tartlet pans. Lightly press the dough place so it covers the bottom and a create a thin layer up the sides of the each pan.
5. Bake for about 15-20 minutes until the shortbread dough puffs up a bit and is a warm golden color all over. If it gets too puffy, use the back of a spoon or a pestle to gently press the dough back down in the center. Set aside and allow the shells to cool. 

STRAWBERRY RHUBARB CURD

1. In a small saucepan, combine the chopped rhubarb and strawberries with ¼ cup sugar, and 2 tablespoons water over medium heat. Simmer until the fruit starts to fall apart, about 8-10 mins. Then either use an immersion blender to puree the mixture, or push the mixture through a strainer by hand to break down the puree. Set aside.
2. Combine remaining 1/4 cup of sugar and egg yolks in a heat-proof bowl or the top of a double boiler and whisk together immediately; if you delay, the mixture will coagulate. Place the bowl over a pot or the bottom of the double boiler with about an inch of lightly simmering water and whisk continuously until the sugar dissolves.
3. Slowly whisk in the strawberry rhubarb puree. Keep whisking continuously and cook for about 5 minutes. Add the butter and salt, then use a spatula to stir constantly until the mixture is the consistency of sour cream, which will happen at about 170° F, about 6-10 minutes.
4. Remove from the heat. Then press through a fine-mesh strainer, so the curd is smooth and creamy with a pudding like texture.
5. Evenly fill the partially baked tartlet shells with the curd and bake for an additional 15-20 minutes until the curd has set. Set aside and allow to cool before removing the tartlets from the pans.
6. If you want to get real fancy with it, use a piping bag and an open star piping tip to pipe creme fraiche stars on the cooled tarts. Or don't, and just use a tablespoon to dollop creme fraiche right on top. Then top each tart with a cute little strawberry. Use a fine mesh strainer to gently sprinkle powdered sugar over the tops of the tarts and serve right away.