Tartlets with Cream and Berries are very delicious pastry sweets that we can easily make at home. By preparing good shortcrust pastry, custard, and colorful berries, we obtain these delights!
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More recipes with shortcrust pastry and fruit by clicking on the links below
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 26 tartlets
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 2/3 cup butter
- 1 pinch fine salt
- 2 eggs (medium)
- 1 vial lemon flavor
- 1 vial vanilla flavor
- 16 oz custard (open the link for preparation method)
- 26 raspberries
- 52 blueberries
- 1/3 cup red currants
- 1 packet gelatin (for glossing)
Tools
The recipe contains Affiliation links iconA
- Kitchen scale
- Pastry board
- Rolling pin
- Molds
- Pan
- Bowl
- Hand whisk
- KitchenCraft ceramic baking beans
- Pastry bag
Steps
Mix flour and diced butter in a bowl and blend until the flour becomes sandy. Add the sugar, eggs, a pinch of salt, and flavors. Knead to form a dough. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
Pour the milk (minus a ladle) into a saucepan with lemon peel and bring to a boil. In a bowl, whip the yolks with sugar and vanilla bean seeds for a few seconds with the whisks. Add corn starch and rice flour and mix, adding a few tablespoons of milk. Remove the lemon peel from the boiling milk and pour everything, stirring quickly with the whisk. It’s ready at the first puff of boiling. You can confirm by checking the cream on the pan walls; if it’s glossy, it’s ready. Let the custard cool covered in contact with plastic wrap.
Preheat the static oven to 338°F. Prepare the greased and floured molds. Roll out the dough with the rolling pin to a thickness of 1/8 inch and line each mold up to the edge. Retrieve and roll out the scraps to finish the molds.
Prick the bottom with a fork. Place 5-6 dry beans (or ceramic baking beans) inside each piece to prevent them from puffing up in the center, and bake in the middle of the oven. Bake for 20 minutes and once out of the oven, remove the beans. Once cool, fill with the custard in a pastry bag and decorate with washed and dried berries. Prepare the gelatin by following the instructions on the packet and pour it over the tartlets once it cools.
