TARTLETTES with CREAM and STRAWBERRIES, a very simple and indulgent treat for breakfast, snack or after dinner — mini shortcrust tartlets, light and tasty, even better than at the pastry shop.
I’ll tell you the truth: when I want an elegant but easy dessert, these tartlets are my lifesaver 😍. I often make them when I want something that looks like it came from a bakery but without the complications.
The tartlettes with cream and strawberries are perfect because they combine the crispness of shortcrust pastry with the sweetness of pastry cream and the freshness of strawberries. They’re the kind of little desserts that make a great impression — ideal for a special snack, Sunday breakfast or as an after-dinner dessert.
The great thing is these cream and strawberry tartlettes can also be prepared in advance and easily customized: you can add a thin layer of jam under the cream or dust them with powdered sugar for an even more dramatic effect.
Join me in the kitchen — today we have tartlettes with cream and strawberries.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking time: 20 Minutes
- Portions: 24 pieces
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups flour (low-protein pastry flour, the one you usually use)
- 9 tbsp butter
- 1 egg
- 1 egg yolk
- 7/8 cup powdered sugar
- 1 pinch salt
- lemon zest
- 2 cups pastry cream
- 2 cups strawberries
- wild strawberries (optional)
Steps
Prepare the pastry cream following THIS RECIPE, then let it cool.
Put the flour in the food processor or on the work surface, make a well in the center and add the egg and the yolk, the sugar, the grated lemon zest, a pinch of salt and the cold butter cut into pieces.
Work the ingredients quickly until you obtain a smooth and homogeneous dough, shape into a ball, wrap with cling film and chill in the fridge for 30 minutes.
Roll the shortcrust pastry to about 1/8 in (2.5–3 mm), line tartlet molds of about 2–2 3/4 in (5–7 cm), prick the bottoms with a fork.
Bake at 338°F (static/conventional) for 12–15 minutes with baking weights, 5–6 minutes without weights. They should be lightly golden — then let them cool.
Fill the tartlets with pastry cream, top with thinly sliced fresh strawberries and small wild strawberries. Glaze with neutral glaze or melted apricot jam.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
TARTLETTES with CREAM and STRAWBERRIES
Useful tips:
Use fresh, well-dried strawberries to avoid watering down the cream
Let the shortcrust bases cool completely before filling
The cream should be thick and cold to remain stable
You can add a little strawberry gelatin for extra shine
Also great prepared the day before
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FAQ TARTLETTES with CREAM and STRAWBERRIES
Can I use ready-made shortcrust pastry?
Yes, to speed up preparation.
Can the tartlets with cream and strawberries be made in advance?
Yes, better to assemble them a few hours ahead.
What cream is used?
Classic pastry cream, lemon or vanilla flavored.
Can the strawberries be substituted?
Yes, with berries or seasonal fresh fruit.
Can they be stored in the fridge?
Yes, for 1–2 days maximum.
