Strawberry Tartelettes

A perfect way to start the strawberry season! Filled with a basic crème pâtissière. A very simple cream made of milk, vanilla, egg yolks, cornflour, and caster sugar. Decorated with fresh strawberries. Easy and quick to assemble.

Cooking time: 35 mins

Prep time: 30 mins plus resting time

Ingredients for 6 tartelettes

What do you need?

• Shortcrust pastry (Follow the link for recipe).

• 500grams of milk

• One vanilla pod

• 3 egg yolks

• 75 Grams of caster sugar

• 35 grams of cornflour

• 500 grams of fresh strawberries

How to proceed?

Step 1- prepare the shortcrust pastry

1. Prepare the Shortcrust pastry and refrigerate for at least 1 hour.

2. Remove the pastry from the fridge; let it rest for 10 minutes.

3. Prepare the small size tart pans, using a pastry bruch lightly grease the bottom.

4. Preheated oven at 180 °C.

5. Sprinkle some flour on a work surface and on the pastry. Using a rolling pin dusted with some flour as well, roll the pastry into a nice even sheet (2 to 3 mm thick).

6. Use your tart pan size as a guide, with a knife cut round shapes dough (Your circles should be at least as wide as the tart molds).

7. Place the dough circles in the prepared tart pan and cover the pan base as well as borders. Cut the excess dough if any.

8. Place the tart pan in the fridge for 25 – 30 minutes.

9. Take the tart pan out of the refrigerator. Pierce the pastry with a fork, cover it with parchment paper, put some weights on top (we use legumes) and cook for 15 - 20 minutes.

Step 2- prepare the crème pâtissière

1. In a pot over medium heat add the milk and split vanilla pod. Bring to a boil, whisking every now and then.

2. In a mixing bowl, add the egg yolks and sugar, Wisk until fully incorporated.

3. Add the corn flour; keep whisking until it is well incorporated.

4. Take the milk off the heat. Take out the vanilla pod.

5. Strain some of the hot milk on top of the egg mixture Whisking as you do so. Pour the mixture back into the pan with the rest of the milk and keep whisking.

6. Bring back the pot to a boil over medium to low heat. Whisk all time until the mixture starts to thicken, keep on cooking and whisking for a two to three minutes.

7. Pour the cream into a container cover tightly with a plastic wrap.

8. Chill for an hour to two before using.

Step 3- assemble the tartelettes

1. Wash and dry the strawberries.

2. Fill the tart with the crème pâtissière.

3. Arrange the strawberries on top of the tartelettes.

4. Right before serving, sprinkle with some caster sugar and decorate with some fresh mint leaves.