Instructions: Ginger-spiced pastry cream and sweet strawberry-rhubarb compote layered in individual puff pastry shells make an exquisite ending to a summer menu. Fresh raspberries can replace the strawberries, or, if you prefer, you can make the compote with only rhubarb (in which case double the amount of rhubarb and sugar).

Prebaked, ready-to-use puff pastry shells are available at many bakeries. If you use frozen unbaked shells, follow the package instructions for baking and preparing them for filling.

To make cream: Peel ginger and slice into rounds 1 16 inch thick. Combine ginger slices and milk in a saucepan; bring to a simmer. Remove from heat and allow ginger to steep in milk 10 minutes. Strain, discarding ginger slices; return milk to saucepan and set aside.

In a medium bowl, combine egg yolks and sugar; whisk until light and fluffy.

Whisk in cornstarch. Bring milk back to a simmer; whisk milk into yolk mixture.

Return mixture to saucepan; bring to a boil over medium heat, stirring constantly. Boil 1 minute, whisking vigorously until cream is smooth. Remove from heat and whisk in butter. Pour mixture into a clean bowl and place piece of buttered plastic wrap directly on surface of mixture to seal out air. Chill in refrigerator until needed, or for up to 2 days.

To make compote: Combine rhubarb, sugar, ginger and lemon zest in a stainless steel or glass saucepan; cover and cook over low heat until rhubarb is just tender.

Remove from heat; pour into a glass or ceramic bowl. Gently fold half of the strawberries into rhubarb. Cool to room temperature; fold in remaining strawberries. Cover and refrigerate until ready to assemble.

Preheat oven to 350 degrees. Place fully baked puff pastry shells on a baking sheet; heat until just warm, about 5 minutes.

To assemble: Stir pastry cream until smooth. Into each warm pastry shell, spoon about 2 tablespoons pastry cream, followed by 1/4 cup strawberry-rhubarb mixture; top with some of the sweetened whipped cream. Serve immediately while tartlets are still warm.

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