Description
These Mini Strawberry Custard Tartlets feature a smooth homemade pastry cream topped with fresh strawberries and a glossy apricot glaze, perfect for a delightful and elegant dessert.
Ingredients
Units
Scale
Pastry Cream
- 100 grams granulated sugar ((1/2 cup))
- 24 grams cornstarch ((3 Tablespoons))
- Pinch of Kosher salt
- 4 large egg yolks, (room temperature)
- 480 milliliters whole milk ((2 cups))
- 42 grams cold unsalted butter, (cut into cubes (3 Tablespoons))
- 2 teaspoons vanilla bean paste (or vanilla extract)
Strawberry Tarts
- 454 grams fresh strawberries ((1 pound))
- 80 grams apricot preserves ((1/4 cup))
- 32 mini tart shells (or store-bought)
- Whipped cream, (for serving – optional)
Instructions
- Pastry Cream Mix the granulated sugar, cornstarch, and a pinch of Kosher salt in a large sauce pan. Add the egg yolks and whisk the mixture until it’s thick and lightened in color, about 2-3 minutes. Slowly whisk in the whole milk until smooth.
- Cook Pastry Cream Place the pot on the stove over medium heat. Cook, whisking constantly, until the mixture comes to a boil. Boil for 1-2 minutes, just until the pastry cream is thick like pudding.
- Strain and Add Butter Immediately strain the pastry cream through a fine-mesh sieve to remove any lumps. Add the cold butter cubes and vanilla bean paste or vanilla extract. Stir until the butter is melted and the custard is creamy and smooth.
- Cool Pastry Cream Press a piece of plastic wrap to the top of the pastry cream to keep a skin from forming. Let the pastry cream cool at room temperature, about 30-60 minutes. Then, refrigerate until it’s completely chilled.
- Prepare Strawberries Cut the stems off of the strawberries. Then, dice the strawberries into small chunks.
- Assemble Tartlets When the pastry cream is chilled, use a spoon or pastry bag to divide it evenly between the 32 tart shells. Top each tart with a generous spoonful of strawberries.
- Glaze and Serve Next, microwave the apricot preserves in a small bowl until it’s runny, about 20-30 seconds. Use a pastry brush to brush the strawberries with the apricot glaze. Serve the tartlets immediately or refrigerate for up to 2 hours before serving. Enjoy!
Notes
- Press plastic wrap directly onto the pastry cream to prevent a skin from forming.
- Refrigerate tartlets for up to 2 hours before serving to keep fresh.
- Whipped cream is optional for serving as a topping.
