Fraises et crème tartelettes (Print Version)
# Ingredients:
→ Sweet Shortcrust Dough
01 -
1 egg
02 -
250g flour
03 -
30g almond powder
04 -
2 pinches of sea salt
05 -
95g powdered sugar
06 -
150g soft butter
07 -
Splash of liquid vanilla extract
→ Pastry Cream
08 -
500ml milk
09 -
4 to 5 egg yolks
10 -
30g cornstarch
11 -
80g granulated sugar
12 -
1 knob of butter
13 -
1 vanilla pod or liquid extract
14 -
40g flour
→ Topping and Finish
15 -
Apricot jam for glazing
16 -
1 egg white to coat shells
17 -
32 strawberries (approx. 4 per tartlet)
# Instructions:
01 -
Combine room-temperature butter, sugar, salt, and almond powder. Stir in the egg and then mix in the flour. Chill in the fridge for at least 4 hours.
02 -
Roll the dough out to 3mm thickness between parchment paper. Line the tartlet pans, chill for 30 minutes, prick the bottoms, and bake at 180°C for 7 minutes.
03 -
Brush the prebaked shells with egg white and return to the oven for another 8 to 10 minutes until slightly golden. Let them cool before taking them out of the molds.
04 -
Warm up the milk. Whisk the yolks with sugar, then gently mix in sifted flour and cornstarch. Slowly pour the heated milk while stirring, then cook until thickened. Let it sit with plastic wrap pressed on the surface.
05 -
Fill tart shells with pastry cream, arrange strawberries on top, and brush with diluted apricot jam for a shiny glaze.
# Notes:
01 -
The tart shells can be prepped ahead and stored in the freezer.
02 -
This method works well with different fruits like raspberries, blueberries, or blackberries.
03 -
Swap egg white for melted white chocolate for shell coating options.