Description

Indulge in these delightful Mini Strawberry Custard Tartlets made completely from scratch. These bite-sized treats feature a buttery crust filled with creamy vanilla bean pastry cream and topped with fresh strawberries. A perfect balance of sweet and tangy flavors in every bite!

Ingredients

Scale

For the 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)

For the 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)

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Instructions

Pastry Cream – Mix the granulated sugar, cornstarch, and a pinch of Kosher salt in a large saucepan. Add the egg yolks and whisk until thick and lightened in color. Slowly whisk in the whole milk until smooth.
Place the pot on the stove over medium heat. Cook, whisking constantly, until the mixture boils. Boil for 1-2 minutes until thick like pudding.
Strain the pastry cream through a sieve to remove lumps. Add butter and vanilla. Stir until smooth. Cover with plastic wrap and chill.
Strawberry Tarts – Dice strawberries. Fill tart shells with pastry cream. Top with strawberries. Brush with warmed apricot preserves. Serve or chill before serving.

Notes

You can also top the tartlets with a dollop of whipped cream for added decadence.
Ensure the pastry cream is completely chilled before filling the tart shells.

Nutrition

Serving Size: 1 tartlet
Calories: 120
Sugar: 10g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg