If you’re looking for a simple yet impressive dessert, these strawberry tartlets with fresh strawberries and homemade pastry cream are perfect for you! Showy, indulgent and easy to prepare, they’re ideal for any occasion: a birthday party, a Sunday brunch or simply to treat yourself to a wholesome dessert.
The buttery shortcrust base pairs perfectly with the velvety vanilla-scented cream, while a whole strawberry placed in the center adds freshness and an irresistible touch of elegance.
I make the pastry cream the night before so it has plenty of time to cool and set perfectly. The next day you just assemble them and you’re done!
A clever, impressive and… absolutely delicious idea!
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Cooking time: 15 Minutes
- Portions: 12 pieces
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/2 cups all-purpose flour
- 10 1/2 tbsp butter
- 3/4 cup powdered sugar
- 1 egg
- 1 packet vanilla powder (vanillin)
- 2 cups milk
- 3/4 cup granulated sugar
- 6 egg yolks (about 100 g (about 3.5 oz))
- 6 1/4 tbsp cornstarch
- 1 1/2 tbsp butter
- 1 pinch salt
- 12 strawberries
- tbsp apricot jam
Tools
- Stand Mixer
- Cooling Racks
- Tart Tin
Steps to prepare the tartlets with cream and strawberries
In a bowl (or in the stand mixer), combine the flour, powdered sugar and cold butter. Work until you obtain a sandy texture.
Add the egg, a pinch of salt and the vanilla powder. Knead quickly until you form a smooth dough.
Wrap in plastic wrap and chill in the fridge for at least 30 minutes.Roll out the shortcrust to about 1/8 inch and line the tartlet molds. Prick the bottom with a fork.
Bake in a conventional oven at 356°F for about 15 minutes, until golden.
Remove from the oven and let cool completely on a rack.
In a small saucepan, heat the milk with the vanilla extract (or vanillin).
In a separate bowl, whisk the egg yolks with the sugar, then add the cornstarch.
Pour the hot milk gradually into the egg mixture, stirring. Return everything to the heat and cook, stirring, until the cream thickens.
Transfer to a bowl, let it cool slightly at room temperature, add the butter and stir until it melts and incorporates into the cream. Cover with plastic wrap and refrigerate to cool completely (better overnight).Fill each shell with chilled pastry cream using a piping bag or a spoon.
Wash and dry the strawberries, remove the stems and place them whole in the center of the cream.
To glaze, heat the apricot jam in the microwave for a few seconds and brush gently over the surface of the strawberries.
Storage
You can keep the prepared tartlets covered in the refrigerator for 2 days.
If you want to get ahead, bake the shells the day before and fill them just before serving for a crisper shortcrust.
Tips and variations
• You can also use mixed berries for an even richer version.
• Replace the pastry cream with Chantilly cream for a lighter result.
• For a fresh note, you can add a few drops of lemon juice to the cream.
FAQ (Questions & Answers)
Can I use ready-made dough?
Yes, but the taste will be less authentic than homemade shortcrust.
Can the strawberries be sliced?
Of course! But the visual impact with a whole strawberry is unbeatable.
Can I freeze them?
No, pastry cream and fresh fruit don’t lend themselves well to freezing.
