Description

These flaky tartlets are filled with silky vanilla custard and baked with fresh strawberry slices, finished with a touch of chopped mint for a vibrant and refreshing springtime dessert.

Ingredients

Units Scale

1 sheet puff pastry, thawed
1 egg (for egg wash)
1 cup whole milk
1/2 cup heavy cream
3 egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
1 tablespoon sugar
Fresh mint leaves, chopped

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a muffin tin or tartlet pans.
Roll out puff pastry and cut into circles to fit your tartlet molds. Press into the molds and prick bottoms with a fork. Brush edges with beaten egg.
Bake crusts for 10–12 minutes until lightly golden. Remove and cool slightly.
In a saucepan, whisk together egg yolks, sugar, cornstarch, milk, and cream. Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in vanilla.
Spoon custard into each tart shell. Arrange sliced strawberries on top and sprinkle with sugar.
Bake for an additional 10–12 minutes until custard is just set and edges are golden.
Cool completely, then garnish with fresh chopped mint before serving.

Notes

Chill the custard before filling the tartlets if you prefer a firmer texture.
Use ripe, sweet strawberries for best flavor.
Tartlets can be made a few hours ahead and stored in the fridge.

Nutrition

Serving Size: 1 tartlet
Calories: 280
Sugar: 14g
Sodium: 90mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 110mg