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Strawberry Tartlets

A delightful dessert featuring flaky tartlet shells filled with creamy pastry and topped with fresh strawberries, perfect for summer treats.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the tartlet shell
  • 1 dough Pâte Sucrée dough (sweet shortcrust pastry)
For the filling
  • 2 cups fresh strawberries, chopped
  • 1 tablespoon granulated sugar
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 6 strawberries fresh strawberries, halved for garnishing

Method
 

Preparation
  1. Cut the Pâte Sucrée dough into 12 portions. Press each into tartlet pans and freeze for 15-30 minutes.
  2. Preheat your oven to 375°F.
Baking the Shells
  1. Prick the dough with a fork, line with parchment paper, and fill with weights.
  2. Bake for 10-15 minutes until the edges brown, then keep baking until golden. Cool before removing.
Making the Strawberry Jam
  1. Cook the chopped strawberries and sugar until thickened.
Making the Pastry Cream
  1. Simmer the sweetened condensed milk, whole milk, and heavy cream.
  2. Temper this with the egg yolks and cornstarch.
  3. Thicken the mixture, chill it, then whisk to a silky perfection.
Assembling Tartlets
  1. Spread the strawberry jam in the tartlet shells, pipe the pastry cream on top, and garnish with halved strawberries.
Serving
  1. Serve immediately and enjoy!

Notes

Store in the fridge for up to 3 days. Best enjoyed fresh. For a vegan option, substitute heavy cream with coconut cream.