April has finally arrived and with it that irresistible desire for fresh air, sunshine and, of course, strawberries! There’s nothing better to celebrate a spring weekend than getting busy with fresh fruit recipes that are fragrant and colorful.
If you’re looking for a simple dessert with wow factor, these strawberry tartlets filled with homemade pastry cream are perfect for you! They are dramatic, indulgent and easy to make — ideal for any occasion: a birthday party, a Sunday brunch, or simply to treat yourself to a genuine dessert.
The crumbly shortcrust base pairs perfectly with the velvety vanilla pastry cream, while a whole strawberry in the center gives freshness and an irresistibly elegant touch.
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 everything and you’re done! A smart, show-stopping idea that’s… too delicious!
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Cooking time: 15 Minutes
- Portions: 12Pieces
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup unsalted butter
- 3/4 cup powdered sugar (confectioners' sugar)
- 1 egg
- 1 packet vanillin (vanilla powder)
- 2 cups milk
- 3/4 cup granulated sugar
- 6 egg yolks (about 3.5 oz (100 g))
- 6 1/4 tablespoons cornstarch
- 1 1/2 tablespoons unsalted butter
- 1 pinch salt
- 12 strawberries
- tablespoons apricot jam
Tools
- Stand Mixer
- Cooling rack
- Baking 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 mixture.
Add the egg, the pinch of salt and the vanillin. Quickly knead until you have a smooth dough.
Wrap in cling film and let rest in the refrigerator for at least 30 minutes.Roll the dough out to about 3 mm (~1/8 in) and line the tartlet tins. Prick the bottoms with a fork.
Bake in a conventional oven at 356°F (180°C) for about 15 minutes, until golden.
Remove from the oven and let cool completely on a wire rack.
In a small saucepan, heat the milk with the vanilla extract (or vanillin).
Separately, whisk the egg yolks with the sugar, then add the cornstarch.
Pour the hot milk slowly into the egg mixture, stirring. Return everything to the heat and cook, stirring, until the cream thickens.
Transfer to a bowl, let it cool to room temperature, add the butter and stir until it melts and incorporates into the cream. Cover with cling film and refrigerate to cool completely (better overnight).Fill each shell with the cold pastry cream using a piping bag or a spoon.
Wash and dry the strawberries, remove the stem and place them whole in the center of the cream.
To glaze, heat the jam in the microwave for a few seconds and brush gently over the surface of the strawberries.
Storage
You can store the assembled tartlets covered in the refrigerator for up to 2 days.
If you want to get ahead, you can also bake the shells the day before and fill them only 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 twist, add a few drops of lemon to the cream.
FAQ (Questions and Answers)
Can I use ready-made shortcrust?
Yes, but the flavor will be less authentic compared to homemade shortcrust.
Can the strawberries be sliced?
Of course! But the visual impact of a whole strawberry is unmatched.
Can I freeze them?
No, pastry cream and fresh fruit do not freeze well.
