Tartelettes aux Fraises et à la Crème Pâtissière
Delightful mini tarts filled with fresh strawberries and creamy pastry custard, perfect for a sweet treat.
Ingredients
Fruits
- 300 g fraises (fresh strawberries, hulled and sliced)
Dough
- 180 g farine (all-purpose flour)
- 100 g beurre mou (unsalted butter, softened)
- 40 g poudre d’amandes (almond powder)
- 50 g sucre glace (powdered sugar)
Custard
- 1 oeuf oeuf (large egg)
- 300 ml lait (whole milk)
- 20 g fécule de maïs (cornstarch)
- 30 g sucre en poudre (granulated sugar)
- 3 jaunes d’oeufs jaunes d’oeufs (large egg yolks)
Flavoring
- 1/2 citron vert bio citron vert bio (juice and zest)
- to taste Extrait de vanille (vanilla extract)
Instructions
- Prepare the tart crust by mixing flour, butter, almond powder, and powdered sugar, then press into tart molds and bake at 180°C for 15 minutes.
- Make the pastry cream by heating milk with vanilla and lemon zest, then whisking in egg yolks, sugar, and cornstarch until thickened. Chill before filling.
- Fill the baked tart shells with the cooled pastry cream and top with fresh strawberries.
- Chill the assembled tarts for at least 30 minutes before serving.
Notes
For best results, use fresh strawberries and chill the tarts before serving.