09 July 2012

Strawberry and Cream Tartlets

I love tartlets, they look so cute, even with the required time they need I think is easy to make them. The advantage is you can make enough dough and put it the freezer up to 3 months, so it will be easier when you decide to make them.

My lovely little garden delights with juicy and fresh strawberries, unfortunatly not enough to make these tartlets but to enjoy as a nice snack or use some of them to make this tempting dessert. So I have no other choice then to go to a fruit shop, but anyway they look goergous and taste delicious.

These tartalets are filled with pastry cream on a crust of paté sablee. With the following ingredients you can make 4 tartlets of 8cm or a 24cm one.

Patê Sablée {recipe of Martha Stewart}
3/4 cup unsalted butter
1/2 cup sugar
1 1/2 cups flour
3/4 teaspoon salt

Beat butter and sugar with an electric mixer on a medium about 3 minutes. Reduce speed to medium-low. Add flour and salt, beat until just combined and crumbly. Shape dough into a disk, and warp in plastic. Refigerate 1 hour up to 2 days. Can also be freezed up to 3 months.

Vanilla Pastry Cream {recipe of Martha Stewart}
1 cup milk
1/2 tbs vanilla extract or vanilla bean
2 large egg yolks
50 g sugar
15 g cornstarch

Put the milk and vanilla in a saucepan until starts boiling. Remove from heat, cover and let stand for 20 minutes.

Whisk egg yolks until smooth and reserve.

Put sugar and cronstarch in a saucepan and add gradually the milk mixture and cook over medium heat, stirring constantly, until mixture thikens and begins to bubble, about 5 minutes.

Whisking constantly, slowly pour one-third of milk mixture into egg yolks. Pour mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough.

Strain mixture through a fine sieve into a heatproof bowl. Cover with plastic wrap, pressing directly on surface. Refrigerate at least 2 hours or up to 2 days. Before using whisk to soften slightly.

Preparation of Tartlets:

Preheat the oven to 180º. On a floured surface, roll out dough and fill the tart pans. Trim and pierce bottoms with a fork. Refrigerate or freeze until firm, about 30 minutes.

Bake until edge are golden, about 15 minutes. Remove parchment and weights and continue baking until crusts are golden brown over, about 10 minutes. Let cool completely on a wire rack.

Fill tart shells halway with pastry cream and top with sliced strawberries. Serve immediatley or refrigerate up to 2 hours.

Before serving you can also sprinkle them with icing sugar, honey or syrup.

You would need about 250 grams of strawberries.





  1. Tengo unas cuantas fresitas en la nevera y creo que ya sé cual va a ser su fin.
    Una receta genial, bien rica y bonita.