Baking · Desserts · English

Strawberry Tartlets with Pastry Cream 

Strawberry tartlets with pastry cream_fabirecipes

You may be tired of hearing me saying that I love strawberries. But it’s true. Strawberry is my favorite berry. When they are in season, I always make a lot of dishes with them. These strawberry tartlets remind me of my childhood. I remember when I was a little girl going to a bakery with my mom or my dad and always asking them for a strawberry tartlet. Well my second option was an eclair. I guess I always liked pastries filled with pastry cream, lol.

Strawberry Tartlets with Pastry Cream- Fabirecipes

A lot of people think pastry cream is very difficult to make. But in fact it is not. However I recommend that you prepare your pastry cream one day in advance. That way, it can be chilled and when you want to prepare your final dish, the pastry cream is ready to be added to your recipe.

Also the tartlet crust can be done a day earlier and kept in the refrigerator. And then you can put these beautiful tartlets on the table in no time.

I hope you enjoy this delightful and beautiful dessert on these hot summer days!

And don’t forget to share your pictures with me on Instagram!!!

Fabi 😘

Ingredients: 

1 cup fresh strawberries washed and cut lengthwise

1/2 cup roasted cashews chopped

Basic pastry cream ingredients:

10 oz. (300 ml) Whole milk

2 egg yolks from large eggs

5 tablespoons sugar (60 grams)

1/4 cup (30 grams) corn starch

2 tablespoons pure vanilla extract

Pinch of salt

Crust ingredients: 

2 cups all purpose flour

1 large egg

1/4 cup sugar

1 teaspoon salt

10 tablespoons butter cold (cut into cubes)

5-6 tablespoons cold water (as needed)







Glaze ingredients:

1 teaspoon (3 grams) unflavored gelatin powder

2/3 cup (155 ml) water

3 tablespoons sugar

Instructions: 

1. Pastry Cream: in a medium saucepan add milk and salt and bring to a simmer over medium heat.

2. In a medium size bowl add egg yolks and sugar and whisk. Add corn starch and whisk well.

Add vanilla extract and whisk again. Temper egg yolks by adding a little of your hot milk over the yolk mixture and whisk vigorously. Add almost half of your hot milk.

3. Pour tempered mixture over the remaining milk in the saucepan and whisk constantly over medium heat, until it thickens.

4. Transfer to a bowl and cover with plastic wrap to avoid forming a membrane. Refrigerate for at least 3 hours. Better overnight.

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5. For the crust: In a large bow add flour and salt. Add butter and using a pastry cutter, cut the butter into the flour until mixture resembles a coarse meal.

Add sugar and egg and mix using a fork

img_1631

…add water gradually until starts to form a ball. You may use less or more water.

Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

6. Preheat oven to 375F/ 190C.

7. Roll out dough onto a floured surface.

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8. Place dough into 5 or 6 (4-inch) tartlet pans.

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Gently press dough into the edges and bottom. Prick bottom of tartlets with fork.

Line each tartlet with aluminum foil and place dried beans. Place tartlets on a baking sheet and bake for 10 minutes. Remove beans and foil and bake for an additional 10-12 minutes or until lightly golden brown.

9. Let the tartlets cool completely at room temperature before placing cream.

10. Prepare glaze: Place unflavored gelatin into a small bowl. Add a few tablespoons of water to hydrate the gelatin. Let set for 1-2 minutes. Bring to a double boiler to dissolve. In a small saucepan heat the remaining water and 3 tablespoons of sugar. Do not stir. When comes to a boiling add the hydrated gelatin and stir. Turn of heat. Use at room temperature to glaze strawberries.

11. Assembly Tartlets: Fill tartlets with pastry cream

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…and place strawberries on top.

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Using a pastry brush, glaze strawberries.

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Top with chopped cashews for an extra crunch.

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12. Keep refrigerated until ready to serve.

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**Enjoy! These strawberry tartlets are delicious!

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*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😍.

 

Strawberry Tartlets with Pastry Cream

  • Servings: 5-6 tartlets
  • Time: 1 hour 20 minutes prep + 5 hours refrigerate
  • Difficulty: easy
  • Print

Strawberry Tartlets with Pastry Cream-Fabirecipes

Ingredients:

1 cup fresh strawberries washed and cut lengthwise

1/2 cup roasted cashews chopped

Basic pastry cream ingredients:

10 oz. (300 ml) Whole milk

2 egg yolks from large eggs

5 tablespoons sugar (60 grams)

1/4 cup (30 grams) corn starch

2 tablespoons pure vanilla extract

Pinch of salt

Crust ingredients:

2 cups all purpose flour

1 large egg

1/4 cup sugar

1 teaspoon salt

10 tablespoons butter cold (cut into cubes)

5-6 tablespoons cold water

Glaze ingredients:

1 teaspoon (3 grams) unflavored gelatin powder

2/3 cup (155 ml) water

3 tablespoons sugar

Instructions:

1. Pastry Cream: in a medium saucepan add milk and salt and bring to a simmer over medium heat.

2. In a medium size bowl add egg yolks and sugar and whisk. Add corn starch and whisk well. Add vanilla extract and whisk again. Temper egg yolks by adding a little of your hot milk over the yolk mixture and whisk vigorously. Add almost half of your hot milk.

3. Pour tempered mixture over the remaining milk in the saucepan and whisk constantly over medium heat, until it thickens.

4. Transfer to a bowl and cover with plastic wrap to avoid forming a membrane. Refrigerate for at least 3 hours. Better overnight.

5. For the crust: in a large bow add flour and salt. Add butter and using a pastry cutter, cut the butter into the flour until mixture resembles a coarse meal. Add sugar and egg and mix using a fork add water gradually until starts to form a ball. You may use less or more water. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

6. Preheat oven to 375F/ 190C.

7. Roll out dough onto a floured surface.

8. Place dough into 5 or 6 (4-inch) tartlet pans. Gently press dough into the edges and bottom. Prick bottom of tartlets with fork. Line each tartlet with aluminum foil and place dried beans. Place tartlets on a baking sheet and bake for 10 minutes. Remove beans and foil and bake for an additional 10-12 minutes or until lightly golden brown.

9. Let the tartlets cool completely at room temperature before placing cream.

10. Prepare glaze: place unflavored gelatin into a small bowl. Add a few tablespoons of water to hydrate the gelatin. Let set for 1-2 minutes. Bring to a double boiler to dissolve. In a small saucepan heat the remaining water and 3 tablespoons of sugar. Do not stir. When comes to a boiling add the hydrated gelatin and stir. Use at room temperature to glaze strawberries.

11. Assembly Tartlets: Fill tartlets with pastry cream and place strawberries on top. Using a pastry brush, glaze strawberries. Top with chopped cashews for an extra crunch.

12. Keep refrigerated until ready to serve.

*Enjoy! These strawberry tartlets are delicious!

https://wordpress.com/post/fabirecipes.wordpress.com/12753

 

 

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