Strawberry Tartlets
Delightful tartlets with a crispy shell, filled with luscious strawberry jam and creamy pastry goodness, topped with fresh strawberries.
Ingredients
For the tartlet shells
- 1 batch Pâte Sucrée dough (sweet shortcrust pastry)
For the filling
- 2 cups fresh strawberries, chopped Use perfectly ripe strawberries for the best flavor.
- 1 tablespoon granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1 cup heavy cream Can be substituted with coconut cream for a tropical flavor.
- 2 each egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 6 each fresh strawberries, halved For garnishing.
Instructions
Preparation of Tartlet Shells
- Cut the Pâte Sucrée dough into 12 portions.
- Press each piece into tartlet pans and freeze the shells for 15-30 minutes.
- Preheat the oven to 375°F.
- Prick the dough, line it with parchment and weights, and bake for 10-15 minutes.
- Cool before removing from the pans.
Making the Strawberry Jam
- Cook chopped strawberries and sugar in a saucepan over medium heat for 5 minutes.
- Simmer for 20 minutes until thickened.
- Cool completely.
Preparing the Pastry Cream
- In a saucepan, cook sweetened condensed milk, whole milk, and heavy cream until simmering.
- Whisk egg yolks and cornstarch, then temper the eggs with hot milk.
- Stir the tempered egg mixture back into the saucepan until thickened.
- Chill for 2 hours.
Assembling the Tartlets
- Spread strawberry jam in the tartlet shells.
- Pipe chilled pastry cream on top.
- Garnish with fresh strawberry halves and serve immediately.
Notes
These tartlets are best enjoyed fresh, but if stored, they can last in the fridge for 2-3 days. Assemble the components separately and combine just before serving for the freshest taste. Don't rush the chilling time for the pastry cream for the best texture.