Strawberry and milk cream tartlets are a delightful and special treat. How delicious strawberries are! They are one of the fruits I love the most. And in this period when they are in season, I take the opportunity to binge on them and prepare many desserts. Here is the simple recipe to prepare delicious Strawberry and cream tartlets perfect to celebrate the arrival of spring! The air is definitely warmer, even too much, I would say, at least here in Puglia, which suggests a really hot summer. A base of crumbly shortcrust pastry, a filling of delicious, light, and delicate milk cream, and then my sweet strawberries… what more could you ask for from a simple and perfect treat at any time. I prepared the base of the tartlets in muffin molds with blind baking, and you can prepare them in advance, so you only have to fill them, and voilà, the treat is ready! Have I already convinced you to try them? Let’s run to the kitchen and prepare together the Strawberry and cream tartlets
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Portions: For 10-12 tartlets
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 155.60 (Kcal)
- Carbohydrates 26.01 (g) of which sugars 11.43 (g)
- Proteins 3.01 (g)
- Fat 5.22 (g) of which saturated 3.15 (g)of which unsaturated 2.05 (g)
- Fibers 2.68 (g)
- Sodium 5.30 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Strawberry Tartlets
- 2 1/2 cups all-purpose flour
- 1 egg
- 1/3 cup sugar
- 1/3 cup butter
- 1 tsp lemon zest (untreated)
- 1 tbsp honey
- 1/3 cup sugar
- 1 2/3 cups whole milk
- 1/4 cup potato starch
- 1 1/4 tsp lemon zest (untreated)
- 12 oz strawberries
- as needed powdered sugar
- 1 sprig mint
What you need to prepare Spring Tartlets
- Muffin Molds
How to Prepare Strawberry Desserts
You can prepare the shortcrust pastry by hand or with the help of a mixer. Mix the soft butter in small pieces with the sugar and flour in a bowl. Add the whole egg and the grated lemon zest.
Knead quickly until you have a soft but non-sticky dough. Form a dough, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes or even longer.
Roll out the shortcrust pastry on a floured surface to a thickness of 1/8 inch. Using a round cutter, or simply a cup or small bowl, cut out discs of shortcrust pastry about 3-4 inches in diameter. Line silicone muffin molds with the shortcrust pastry discs. Prick the bottom with a fork.
Place legumes on the bottom, so they don’t puff up during baking. Bake the tartlet bases in a preheated static oven at 350°F for 16-18 minutes. Let them cool slightly before unmolding and removing the legumes. Let them cool.
Heat the milk in a saucepan with the grated zest of half an untreated lemon. It should not come to a boil. In another saucepan, combine the sugar and potato starch, mix them. Gradually pour the hot milk, continuing to stir with a whisk to avoid lumps.
Transfer to the stove over low heat and add a tablespoon of honey. Continue stirring with the whisk and let the cream thicken. It will take just 2-3 minutes. Once thickened, turn off the heat and transfer the cream to a bowl and let it cool.
Wash the strawberries, clean, and cut them into pieces. Transfer the milk cream into a piping bag with a large star nozzle. Fill the shortcrust bases you have prepared with the milk cream. Arrange the strawberries on the cream. Finish with a dusting of powdered sugar and some fresh mint leaves.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
I suggest not filling the tartlets too far in advance, otherwise the shortcrust pastry tends to soften with the cream addition
If you prefer, following the same recipe, you can replace the milk cream with custard
If you prepare the shortcrust pastry in advance, store it wrapped in plastic wrap in the fridge for 2 days or you can also freeze it
If you prepare the tartlet bases in advance, you can store them in a container for 2 days
Don’t miss the recipe for my Light Shortcrust Pastry without eggs and butter
