Mini Strawberry & Cream Tartlets
These Mini Strawberry & Cream Tartlets are the perfect treat for one! Glazed with strawberry jam and filled homemade vanilla cream topped off with fresh strawberries.
Equipment
- 6 Mini tartlet pans
- Mixing Bowl
- Rolling Pin
- Saucepan(s)
- Baking sheet
Ingredients
- 16 oz package strawberries
- 1/2 cup strawberry jam
Crust
- 2 cups flour
- 2 tbsp sugar
- 1/2 cup butter cubed
- 1/2 tsp salt
- 1/2 cup ice water
Homemade Vanilla Cream
- 1/2 cup sugar
- 3 egg yolks
- 1/3 cup cornstarch
- 1 1/2 cups milk
- 1 tbsp butter
- 1 1/2 tsp pure vanilla extract
Instructions
Crust
- In a large mixing bowl, stir together flour, sugar and salt.
- Cube the butter and scatter over flour mixture. Using a pastry cutter or two forks, cut in the butter until pea sized crumbles form.
- Add the ice water, a little at a time, while working the dough with your hands. If dough still seems dry, add an additional 1 tbsp of ice water at a time. Do not overwork dough or it will become tough.
- Gather the dough into a ball, (it may be a little crumbly), wrap in plastic wrap and refrigerate for at least 30 minutes.
- Divide dough into 6 parts. Use one piece at a time and keep the rest refrigerated.
- On a floured surface, roll out dough a 1/4 inch thick and 1/2 inch larger than the tartlet pan. Use a serrated knife and cut a circle out of the dough. Discard scraps or use scraps and bake in a small pie plate.
- Gently press the dough into the edges of the tartlet pan, trimming off any excess.
- Repeat with remaining dough.
- Use a fork and prink holes on the bottom of the tartlets. Place prepared tartlets on a baking sheet.
- Bake in a preheated oven set to 425 degrees for 12-15 minutes, or until the crust is golden. If the crust has any bubbles in it while cooking, just use the fork and prick the dough. This will allow the air that has been trapped to escape.
- Transfer to a wire rack and cool completely.
Homemade Vanilla Cream
- In a large saucepan, heat the milk over medium-low heat.
- In a large mixing bowl, using a hand mixer beat the egg yolks. Add sugar, a little at a time, and beat until pale yellow.
- Beat in cornstarch. Mixture will be thick.
- Gradually pour in the heated milk, a little at a time, and beat well.
- Pour mixture back into the saucepan and bring to a boil over medium heat, stirring constantly until thickened.
- Remove from heat and beat in butter and pure vanilla extract.
- Let cool.
- If cream is too thick to spread, add in more milk, a little at a time as needed, and beat until smooth.
Assembling the Tartlet
- In a small saucepan, heat strawberry jam until melted. Remove from heat.
- Spread about 1 tsp on the bottom of each cooled tartlet.
- Spoon the cream into each shell.
- Top with strawberries. If you have any leftover jam you can spread it over the top of the strawberries, if so desired.
- Store in an airtight container and place in the refrigerator for at least one hour.
- Sere and enjoy!
- Store leftovers in an airtight container for up to 3 days.