This recipe guarantees melt-in-your-mouth strawberry tartlets. The shortcrust pastry is foolproof, the custard cream is smooth and light, and I wouldn’t change this recipe for anything.<\/p>\n
For 2 servings:<\/p>\n
– Flour: 100 g
\n– Sugar: 50 g
\n– Butter: 50 g
\n– Egg: 1\/2 piece
\n– Salt: 1 pinch<\/p>\n
– Egg yolk: 1 piece
\n– Milk: 70 ml
\n– Sugar: 25 g
\n– Flour: 10 g
\n– Strawberry syrup: 1 teaspoon
\n– Butter: 5 g<\/p>\n
– Strawberries: 8 pieces
\n– Mint leaves: for decoration<\/p>\n
1. Preparing the shortcrust pastry:<\/b> In a mixing bowl, combine the salt, flour, and sugar. Then add the egg and melted butter. Mix until the dough is even, form it into a ball, and chill in the refrigerator for 15 minutes. Preheat the oven to 350\u00b0F (thermostat 6). Roll out the dough on a floured surface. Cut out 2 circles to fit the size of the tartlet pans.
\n Grease and flour the pans, place the dough inside, prick it with a fork, and bake for 10 to 15 minutes at 350\u00b0F.<\/p>\n
2. Preparing the custard cream:<\/b> Whisk the egg yolk with the sugar until the mixture is frothy and then incorporate the flour. Gradually add the boiling milk and return the mixture to the pot. Bring to a boil for 2 minutes, stirring constantly until the mixture thickens.
\n Off the heat, add the strawberry syrup. Taste and adjust the flavor then mix in the butter. Let it cool, stirring occasionally.<\/p>\nTo Finish<\/h3>\n
Assemble the tartlets: Remove the pastry bases from their molds and spread the custard cream evenly. Wash the strawberries, dry them, and remove the stems. Cut them in half and arrange them in a circle on the custard cream. Optionally, decorate with a mint leaf.
\nChill the tartlets and take them out of the fridge at least 10 minutes before serving to enhance their flavors.<\/p>\n\n\n