Mini Strawberry Custard Tartlets from Scratch Recipe
These Mini Strawberry Custard Tartlets feature a flaky crust filled with smooth vanilla pastry cream and topped with juicy fresh strawberries glazed in apricot preserves. Perfect bite-sized treats for parties and gatherings, they come together quickly and yield 32 stunning tartlets that impress with both flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 32 tartlets
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Pastry Cream
- 100 grams granulated sugar (1/2 cup)
- 24 grams cornstarch (3 tablespoons)
- Pinch of kosher salt
- 4 large egg yolks, room temperature
- 480 milliliters whole milk (2 cups)
- 42 grams cold unsalted butter, cut into cubes (3 tablespoons)
- 2 teaspoons vanilla bean paste or vanilla extract
Strawberry Tarts
- 454 grams fresh strawberries (1 pound)
- 80 grams apricot preserves (1/4 cup)
- 32 tart shells (pre-made or homemade flaky tart shells)
Instructions
- Prepare Pastry Cream: In a large saucepan, combine granulated sugar, cornstarch, and a pinch of kosher salt. Add the egg yolks and whisk continuously until the mixture thickens and lightens in color, about 2-3 minutes. Slowly whisk in whole milk until smooth.
- Cook Pastry Cream: Place the saucepan over medium heat. Cook while whisking constantly until the mixture boils. Continue boiling for 1-2 minutes until it reaches a pudding-like thickness.
- Strain and Finish Cream: Immediately strain the pastry cream through a fine-mesh sieve to remove lumps. Add cold butter cubes and vanilla bean paste or extract, stirring until butter is fully melted and the custard is smooth.
- Cool Pastry Cream: Press plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let it cool at room temperature for 30-60 minutes, then refrigerate until completely chilled.
- Prepare Strawberries: Remove stems from fresh strawberries and dice into small chunks.
- Fill Tart Shells: Once pastry cream is chilled, use a spoon or piping bag to divide it evenly among 32 tart shells. Top each with a generous spoonful of diced strawberries.
- Glaze Strawberries: Microwave apricot preserves in a small bowl for 20-30 seconds until runny. Brush the glaze over the strawberry topping using a pastry brush.
- Serve: Serve the tartlets immediately or refrigerate up to 2 hours before serving. Enjoy your beautiful and delicious mini strawberry custard tartlets!
Notes
- For best results, use fresh strawberries that are ripe but firm for topping.
- Ensure the egg yolks are room temperature to prevent curdling during cooking.
- Pressing plastic wrap onto the pastry cream surface prevents an undesirable skin from forming.
- If you prefer, you can make your own tart shells or buy pre-made ones from the store.
- These tartlets are best served within 2 hours of preparation but can be stored chilled up to a day if needed.
- Use a fine-mesh sieve to ensure a smooth, lump-free pastry cream texture.
