Mini tart shells filled with homemade vanilla pastry cream, topped with fresh strawberries and a shiny apricot glaze. Store-bought shells keep it simple.
Author:Dorothy Miller
Ingredients
Scale
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))
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.