Strawberry tartlet recipe
A true classic and one of the most delicious recipes for tartelettes. Strawberry tartlets with pastry cream.
Servings: 12 pieces
Ingredients
Tartlet dough
- 200 grams flour
- 30 grams almond flour
- 80 grams icing sugar
- Pinch salt
- 120 grams unsalted butter
- 30 grams beaten egg about two thirds of an egg
Filling
- Pastry cream half a portion will do
- Fresh strawberries cleaned
Equipment
- Tartlet base
- piping bag
- Smooth piping nozzle
Instructions
- Place the flour, almond flour, icing sugar, salt and butter in a bowl. Mix until crumbly.
- Add the egg and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least half an hour.
- Meanwhile, while the dough is resting, make the pastry cream according to the recipe. Leave to cool and set in the fridge.
- Dust your work surface with flour and roll out the dough to 4-5mm thick. Use a cutter a few sizes larger than your tartlet mould. Cut out a piece of dough and line your baking tin with it. Trim the excess edges of the pastry and place the tartlets on a baking tray lined with greaseproof paper. Make holes in the base.
- Bake for 12-15 minutes at 170°C/365˚F (conventional oven). Allow to cool completely before proceeding.
- When the pastry cream has cooled and set, transfer it to a piping bag with a smooth nozzle (or cut off the tip of the piping bag if you don't have one).
- Using the piping bag, pipe a nice tuft of cream into each tart base, dividing the pastry cream between all the bases in this way. Halve the strawberries and use to decorate the tartelettes.
Tips
- Don't have almond flour at home and don't feel like going to the shop to buy 30 grams? You can replace it with plain flour.
- Excess dough can easily be frozen (wrapped in an airtight container). It will keep for up to three months.
- Unfilled, baked tartlet bases will keep for at least a week in a tightly closed container.
How to store
After a night in the fridge, the bottoms were still deliciously chewy. If you want to keep them for longer, I would spread a layer of melted chocolate on the bottom (and let it set) before pouring in the cream. The cakes will keep in the fridge for about 3 days.