Strawberry Tartlets
Elegant mini fruit tarts perfect for parties and special occasions
Delicate puff pastry shells filled with silky vanilla custard and topped with fresh strawberries, raspberries, and blueberries for a stunning dessert.
Equipment
Ingredients
Pastry
puff pastry (frozen, thawed)
1 sheet
egg (beaten)
1 piece
Custard Filling
milk
250 ml
egg yolk
3 piece
granulated sugar
50 g
cornstarch
15 g
vanilla extract
5 ml
Fruit Topping
strawberries (fresh, sliced)
150 g
raspberries (fresh)
100 g
blueberries (fresh)
80 g
apricot jam (warmed)
3 tbsp
Instructions
Prepare the pastry shells
Preheat oven to 200°C. Cut puff pastry into 6 circles or rectangles and place in tartlet molds or on a baking sheet.
Bake the pastry
Brush pastry with beaten egg and bake for 15-18 minutes until golden and puffed. Cool completely.
Make the custard
Heat milk in a saucepan. Whisk egg yolks, sugar, and cornstarch together. Slowly pour hot milk into egg mixture while whisking constantly.
Cook and finish custard
Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Cool completely.
Assemble the tartlets
Fill cooled pastry shells with custard. Top with sliced strawberries, raspberries, and blueberries.
Apply the glaze
Brush warmed apricot jam over the fruit for a shiny finish. Refrigerate for 10 minutes before serving.
Original recipe
Storage
Do not freeze assembled tartlets. Pastry shells can be baked ahead and stored in an airtight container.
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