If you’re looking for a simple yet impressive dessert, these mini tarts with fresh strawberries and homemade custard are just what you need! Eye-catching, delicious, and easy to make, they’re perfect for any occasion: a birthday party, a Sunday brunch, or simply treating yourself to a wholesome dessert.
The crisp pastry base pairs perfectly with the velvety, fragrant vanilla custard, while the whole strawberry in the center adds freshness and an irresistible touch of elegance.
I prepare the custard the night before, so it has time to cool and set perfectly. The next day, just assemble and you’re done!
A smart, eye-catching idea and… too delicious!
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Discover more easy and delicious recipes like this, perfect to save and remake whenever you want!
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/2 cups all-purpose flour
- 5.3 oz butter
- 3/4 cup powdered sugar
- 1 egg
- 1 packet vanillin
- 2 cups milk
- 3/4 cup sugar
- 6 egg yolks (about 100 g)
- 1/3 cup cornstarch
- 1.4 oz butter
- 1 pinch salt
- 12 strawberries
- tablespoons apricot jam
Tools
- Stand Mixer
- Cooling Racks
- Baking Tin
Steps to Prepare the Mini Custard and Strawberry Tarts
In a bowl (or a stand mixer), combine flour, powdered sugar, and cold butter. Work until you get a sandy mixture.
Add the egg, the pinch of salt, and the vanillin. Quickly knead until you get a smooth dough.
Wrap in plastic wrap and let it rest in the fridge for at least 30 minutes.Roll out the pastry to about 1/8 inch and line the mini tart tins. Prick the bottom with a fork.
Bake in a static oven at 350°F for about 15 minutes, until golden.
Remove from oven and let them cool completely on a cooling rack.
In a saucepan, heat the milk with the vanilla extract (or vanillin).
In a separate bowl, beat the egg yolks with sugar, then add the cornstarch.
Slowly pour the hot milk over the egg mixture, stirring. Return everything to the heat and cook, stirring, until the custard thickens.
Transfer to a bowl, let it cool at room temperature, add the butter, and stir until it melts and incorporates into the custard. Cover with plastic wrap and place in the fridge to cool completely (preferably overnight).Fill each shell with cold custard using a piping bag or a spoon.
Wash and dry the strawberries, remove the stem, and place them whole in the center of the custard.
To glaze, heat the jam in the microwave for a few seconds and gently brush the strawberries’ surface.
Storage
You can store the ready tarts in the refrigerator, covered, for 2 days.
If you want to prepare in advance, bake the shells the day before and fill them just before serving for a crunchier pastry.
Tips and Variations
• You can also use a mix of berries for an even richer version.
• Replace the custard with chantilly cream for a lighter result.
• For a fresh note, you can add a few drops of lemon to the custard.
FAQ (Frequently Asked Questions)
Can I use ready-made pastry?
Yes, but the taste will be less authentic compared to homemade pastry.
Can the strawberries be sliced?
Of course! But the whole strawberry effect is unparalleled.
Can I freeze them?
No, custard and fresh fruit do not freeze well.
