Fresh and Delicious Strawberry Tartlets Recipe

why make this recipe

This strawberry tartlet recipe is fresh, light, and easy to share. It mixes crisp tartlet shells, sweet strawberry jam, and smooth pastry cream. You get bright fruit flavor and a creamy center in every bite. It works for a small party or a simple treat.

introduction

These tartlets use a sweet shortcrust pastry (Pâte Sucrée), homemade strawberry jam, and a rich pastry cream. The tartlet shells hold jam on the bottom and pastry cream on top, finished with fresh strawberry halves. The result is a clean, tasty dessert with a fresh strawberry taste.

how to make Fresh and Delicious Strawberry Tartlets Recipe

Follow three main steps: bake the tartlet shells, make the strawberry jam, and cook the pastry cream. Chill the cream, then fill and decorate each tartlet.

Ingredients :

For the tartlet shells:

• 1 Pâte Sucrée dough recipe (sweet shortcrust pastry) — use your favorite Pâte Sucrée recipe

For the strawberry jam:

• 300 g fresh strawberries, chopped (about 2 cups)
• 12.5 g granulated sugar (1 tablespoon)

For the pastry cream:

• 397 g sweetened condensed milk (1 x 14 oz can)
• 240 ml whole milk (1 cup)
• 240 ml heavy cream (1 cup)
• 2 egg yolks
• 30 g cornstarch (1/4 cup)
• 5 ml vanilla extract (1 teaspoon)
• 6 fresh strawberries, halved (for garnish)

Directions :

Prepare the tartlet shells:

1. Cut the Pâte Sucrée dough into 12 portions and press each piece into tartlet pans using your fingers. Patch any cracks with extra dough if needed.
2. Freeze the shells for 15 to 30 minutes.
3. Preheat the oven to 190°C (375°F).
4. Remove the tartlets from the freezer. Use a fork to prick the dough all over to allow steam to escape.
5. Place the tartlets on a baking sheet, line them with parchment paper, and fill with pie weights or dried beans. Bake for 10 to 15 minutes, or until the edges begin to brown, rotating halfway through.
6. Remove the parchment paper and weights, then continue baking for a few more minutes until the center is golden. Cool completely before removing from the pans. Set aside.

Make the strawberry jam:

1. In a saucepan, combine chopped strawberries and sugar. Cook over medium heat for about 5 minutes, or until the sugar dissolves and the strawberries release their liquid.
2. Uncover, reduce the heat to low, and simmer for about 20 minutes, or until thickened. Allow the jam to cool completely. Set aside.

Prepare the pastry cream:

1. In a large saucepan, combine sweetened condensed milk, whole milk, and heavy cream. Cook over medium heat until it begins to simmer.
2. In a small bowl, whisk together egg yolks and cornstarch.
3. Once the milk mixture starts to simmer, remove a small amount of liquid and slowly add it to the egg yolks while whisking constantly to temper the eggs.
4. Gradually add the tempered yolks back into the saucepan, stirring constantly until the mixture thickens (about 5 to 8 minutes).
5. Transfer the cream to a clean bowl and cover with plastic wrap. Refrigerate for about 2 hours until chilled.
6. Once chilled, whisk the pastry cream vigorously to smooth it out.

Assemble the strawberry tartlets:

1. Spread a layer of strawberry jam in the bottom of each tartlet shell.
2. Pipe the chilled pastry cream over the jam using a piping bag with a large star or flower tip.
3. Garnish each tartlet with fresh strawberry halves. Serve immediately.

Details:

• A perfect dessert for special occasions or just to enjoy a fresh, fruity treat.
• Light, creamy, and sweet with a burst of fresh strawberry flavor.

how to serve Fresh and Delicious Strawberry Tartlets Recipe

Serve the tartlets the same day you fill them for best texture. Place them on a platter and add a dusting of icing sugar if you like. Serve with a small spoon or fork. They pair well with tea or a light dessert wine.

how to store Fresh and Delicious Strawberry Tartlets Recipe

• Store filled tartlets in an airtight container in the fridge for up to 2 days.
• If you want to keep shells longer, store unfilled shells at room temperature in a sealed container for 2–3 days, or freeze for up to 1 month. Thaw fully before filling.
• Do not leave filled tartlets out at room temperature for more than 2 hours.

tips to make Fresh and Delicious Strawberry Tartlets Recipe

• Chill the dough before baking to keep its shape.
• Use pie weights or dried beans for blind baking to avoid puffing.
• Temper the eggs slowly to prevent curdling.
• Chill the pastry cream well before piping to hold shape.
• Use ripe but firm strawberries for garnish so they keep their shape.

variation (if any)

• Add a thin layer of melted dark chocolate over the jam for a chocolate-strawberry version.
• Replace strawberries with raspberries or mixed berries.
• Flavor the pastry cream with lemon zest or almond extract for a different note.

FAQs

Q: Can I use store-bought jam instead of making fresh strawberry jam?
A: Yes. Use a good-quality strawberry jam and warm it slightly before spreading so it spreads easily.

Q: Can I make the pastry cream ahead of time?
A: Yes. Make the cream up to 2 days ahead and keep it covered in the fridge. Whisk it before piping.

Q: Can I bake larger tarts instead of tartlets?
A: Yes. Increase baking time and use a large tart pan. Adjust filling amounts as needed.

Q: Can I use frozen strawberries for the jam?
A: You can, but thaw and drain excess water before cooking to avoid a thin jam.

Conclusion

These tartlets are a simple way to enjoy fresh strawberries with creamy pastry. For more ideas on strawberry tart methods and tips, see this detailed Strawberry Tart Recipe by Leigh Anne Wilkes. For another version that uses pastry cream and different assembly tips, check Strawberry Tart with Pastry Cream on The Flavor Bender.

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