Mini Strawberry Custard Tartlets From Scratch Recipe
Pastry cream is the heart of these little tarts, and all of it happens in one saucepan. The shells can be store-bought, which leaves the strawberries and a quick apricot glaze as the only other jobs.
The pastry cream
The sugar, cornstarch and salt are whisked together in the saucepan first, then the egg yolks, then the milk poured in slowly. Over medium heat it needs constant whisking, with the whisk reaching into the corners where pastry cream likes to catch. Once it thickens and bubbles, give it one more minute so the cornstarch loses its starchy taste. Off the heat, the cold butter goes in a few cubes at a time, then the vanilla bean paste, and the cream turns glossy. Plastic wrap pressed right onto the surface keeps a skin from forming while it chills.
Room-temperature yolks, as the ingredient list asks, blend more smoothly than cold ones. Vanilla extract can replace the paste; you only lose the little black specks.
Fill the shells close to serving time so they stay crisp, then top them with strawberries and brush on the warmed apricot preserves for shine. Whipped cream on top is optional.
This recipe came out of the work behind the pies, bars and cheesecakes round-up.
PrintMini Strawberry Custard Tartlets From Scratch
Mini tart shells filled with homemade vanilla pastry cream, topped with fresh strawberries and a shiny apricot glaze. Store-bought shells keep it simple.
Ingredients
- 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)
- 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
- Make the pastry cream: In a medium saucepan, whisk together the sugar, cornstarch and salt. Whisk in the egg yolks until smooth, then slowly whisk in the milk.
- Cook over medium heat, whisking constantly and scraping the bottom and corners of the pan, until the mixture thickens and begins to bubble. Keep whisking for 1 minute more so the cornstarch cooks through.
- Remove the pan from the heat. Whisk in the cold butter a few cubes at a time, then the vanilla bean paste, until smooth and glossy.
- Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin. Refrigerate until cold, at least 2 hours.
- Make the strawberry tarts: Hull the strawberries and halve or slice them, depending on their size.
- Warm the apricot preserves in a small saucepan over low heat until loose and easy to brush.
- Whisk the chilled pastry cream briefly until smooth, then spoon or pipe it into the baked tart shells.
- Arrange the strawberries on top and brush them with the warm apricot glaze.
- Serve with whipped cream, if desired. Fill the shells close to serving time so the pastry stays crisp, and refrigerate any leftovers.
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