This scrumptious Strawberry Tartlets is the perfect way to finish a three course meal,but it doesn't have to mean stay all day in the kitchen,with this easy peasy recipe.I made these gorgeous reddish colour Strawberry Tartlets to go with our meal as a dessert yesterday.We couldn't stop eating it!Its so Crisp, light pastry with a luscious pastry cream filling 'yum'.
These tartlets are amazing and very simple to make.I made these pastry shell and pastry cream a day in advance and then just filled the baked tartlets and garnished it with strawberries before served.Job done.I found this is an easy step for those novice baker like me without the stress of doing everything at once.
Ingredients:
150g Plain flour
3 tbsp Caster sugar
½ tsp Salt
90g cold Unsalted butter, diced
2 tbsp Vegetable fat, such as Trex
4 tbsp Iced water
For the pastry cream:
For the pastry cream:
Yield: 500ml (2 cups)
5 large Egg yolks, room temperature
5 large Egg yolks, room temperature
96g Caster sugar
3 tbsp Corn flour
350ml Scalded milk
350ml Scalded milk
½ tsp pure Vanilla essence
1 tsp Cognac
15g Unsalted butter
1 tbsp Double cream
For the topping:
1 tbsp Double cream
For the topping:
Strawberries, sliced thinly
Blueberries
Strawberry tarts
1) Combine the flour,sugar,and salt in a small bowl and place in the freezer for 30 minutes.Put the flour mixture in the bowl of a food processor fitted with a steel blade.
2) Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.Add the ice water and process until the dough comes together.Dump on a well-floured board and form into a disk.Wrap in plastic and chill for at least 30 minutes.
3) Meanwhile,preheat the oven to 190°C/Gas mark 5.
4) Roll out the dough and fit into 4 (10cm) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking.Cut off the excess by rolling the pin across the top of each pan.Line the tart shells with a piece of buttered aluminum foil,butter side down,and fill them with dried beans or rice.
5) Bake for 10 minutes.Remove the beans and foil, prick the bottom of the shells all over with a fork,and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
2) Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.Add the ice water and process until the dough comes together.Dump on a well-floured board and form into a disk.Wrap in plastic and chill for at least 30 minutes.
3) Meanwhile,preheat the oven to 190°C/Gas mark 5.
4) Roll out the dough and fit into 4 (10cm) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking.Cut off the excess by rolling the pin across the top of each pan.Line the tart shells with a piece of buttered aluminum foil,butter side down,and fill them with dried beans or rice.
5) Bake for 10 minutes.Remove the beans and foil, prick the bottom of the shells all over with a fork,and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
For the the pastry cream:
1) In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
2) With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously.Cook, whisking constantly,for another 2 minutes; the custard will come together and become very thick,like pudding. Stir in the vanilla,Cognac, butter,and double cream.Pour the custard through a sieve into a bowl.Place plastic wrap directly on the custard and refrigerate until cold.
Assemble:
For serving, fill the tart shells with the pastry cream. Arrange the thinly sliced strawberries decoratively on top of the cream and top generously with whipped cream,if desired.serve.
1) In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
2) With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously.Cook, whisking constantly,for another 2 minutes; the custard will come together and become very thick,like pudding. Stir in the vanilla,Cognac, butter,and double cream.Pour the custard through a sieve into a bowl.Place plastic wrap directly on the custard and refrigerate until cold.
Assemble:
For serving, fill the tart shells with the pastry cream. Arrange the thinly sliced strawberries decoratively on top of the cream and top generously with whipped cream,if desired.serve.
Comments