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 minutesmins
Cook Time 20 minutesmins
Total Time 50 minutesmins
Course Cake, Dessert
Cuisine French
Servings 8
Calories 314kcal
Ingredients
300gof strawberries
For the dough
180gflour
100gof soft butter
40gground almonds
50gicing sugar
1egg
For the crème pâtissière
300mlof milk
20gof cornstarch
30gcaster sugar
3egg yolks
1/2organic 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!