Description
Fresh and Delicious Strawberry Tartlets Recipe! Juicy strawberries, flaky crust, creamy filling – a crowd-pleasing dessert bursting with flavor.
Ingredients
Scale
- 1¾ cups all-purpose flour
- ⅓ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
- 1 pound fresh strawberries, hulled and sliced
- 3 tablespoons strawberry preserves
- 1 tablespoon water
Instructions
- Step 1: Prepare the Pastry In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add the egg yolk and 2 tablespoons of ice water, mixing gently until the dough just begins to come together. If it seems too dry, add the remaining tablespoon of water. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Step 2: Form and Blind Bake the Tart Shells Preheat your oven to 375°F (190°C). Remove the dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. Roll the dough to about ⅛-inch thickness on a lightly floured surface. Using a round cutter about 1-inch larger than your tartlet pans, cut circles and gently press them into your tart pans. Trim any excess dough and prick the bottoms with a fork. Place the shells in the freezer for 15 minutes to firm up. Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until lightly golden. Let cool completely on a wire rack.
- Step 3: Make the Vanilla Custard In a medium saucepan, warm the milk over medium heat until steaming but not boiling. Meanwhile, in a bowl, whisk together the sugar and egg yolks until pale and slightly thickened. Add the cornstarch and whisk until smooth. Gradually pour about half of the hot milk into the egg mixture, whisking constantly to prevent curdling. Pour this mixture back into the saucepan with the remaining milk and cook over medium-low heat, whisking continuously, until the custard thickens and begins to bubble. Continue cooking for exactly 1 minute more, then remove from heat. Stir in the vanilla extract and butter until completely incorporated. Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
- Step 4: Assemble Your Tartlets When ready to serve your Fresh and Delicious Strawberry Tartlets, whisk the chilled custard briefly to loosen it, then spoon or pipe it into the cooled tart shells, filling them about ¾ full. Arrange your sliced strawberries on top in an overlapping pattern, starting from the outside and working your way in for a beautiful presentation. In a small saucepan, warm the strawberry preserves with 1 tablespoon of water until melted and smooth. Strain if there are any chunks, then use a pastry brush to gently glaze the strawberries. This gives your strawberry tartlets that professional, glossy finish while also helping to preserve the freshness of the berries.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 tartlet
- Calories: 320
- Sugar: 21g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg