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Strawberry Tartelettes with Crème Pâtissière

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4.7 of 19 votes
What better classic way to start the strawberry season than with Strawberry Tartelettes with Crème Pâtissière! I must admit, I really like strawberries. But when it comes to using them in at baking, I am very picky.
Often the strawberry cakes or pies are too sweet or too heavy. But, this recipe reconciled me with the strawberry tarts because it is first of all easy, fresh and rich in fruits!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine French
Servings 8
Calories 314 kcal

Ingredients
  

  • 300 g of strawberries

For the dough

  • 180 g flour
  • 100 g of soft butter
  • 40 g ground almonds
  • 50 g icing sugar
  • 1 egg

For the crème pâtissière

  • 300 ml of milk
  • 20 g of cornstarch
  • 30 g caster sugar
  • 3 egg yolks
  • 1/2 organic lime
  • Vanilla extract

Instructions
 

For the dough

  • Start by preparing the sweet dough and pour the flour, sugar and ground almonds into a bowl. Add the soft butter and the egg. Mix everything well with your hands or a mixer. The dough begins to take a sandy consistency, continue to mix until you obtain a homogeneous dough.
  • Then form a ball, then spread the dough on a sheet of baking paper. Let stand flat and cool if possible, otherwise away from heat.

For the crème pâtissière

  • For the crème pâtissière, beat the egg yolks and sugar until the mixture turns white. Then add the cornstarch in two batches. Whisk everything well. Add the lemon zest and vanilla extract.
  • In a pot, pour the milk and vanilla extract (or the heart of a vanilla bean if you have it). Bring to boil.
  • Then pour a ladle of hot milk into the egg yolk mixture and whisk vigorously. Return everything to the pot and cook over low heat, whisking continuously until the cream thickens. If it doesn’t set, increase the heat slightly.
  • Then remove the cream from the heat and let cool. Cover the cream with cling film so that it does not dry out.

Assemble the tartelettes

  • Preheat the oven to 175 ° C (conventional heat).
  • Cover your tart molds with butter and flour or baking parchment so that the tarts do not stick. Cut circles in the sweet dough using a cookie cutter or your own tart molds. Your circles should be at least as wide as the tart molds.
  • Place the circles of dough in the molds and bake the dough in the oven for 20 minutes.
  • Take the tarts out of the oven and let cool. Meanwhile, wash and cut the strawberries.
  • Place a portion of crème pâtissière on each tart, then place the strawberries on top in the shape of a flower. You can add a little lime zest to finish.

Notes

Keep your tartelettes in the fridge and enjoy them at best within 24 hours. They are still good for consumption the next day but not as good as the same day!

Nutrition

Calories: 314kcalCarbohydrates: 36gProtein: 7gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 124mgSodium: 118mgPotassium: 153mgFiber: 2gSugar: 14gVitamin A: 507IUVitamin C: 23mgCalcium: 79mgIron: 2mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!