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Mini Strawberry Custard Tartlets

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4.2 from 62 reviews

These Mini Strawberry Custard Tartlets are delightful bite-sized desserts featuring a flaky crust filled with smooth vanilla pastry cream and topped with fresh, juicy strawberries glazed with apricot preserves. Perfect for parties and gatherings, this recipe yields 32 stunning tartlets and combines classic French-inspired crème pâtissière with fresh, seasonal fruit in an easy-to-make treat that comes together in under an hour plus chilling time.

Ingredients

Scale

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)

Instructions

  1. Make Pastry Cream: Mix granulated sugar, cornstarch, and a pinch of kosher salt in a large saucepan. Add egg yolks and whisk until thick and lightened, about 2-3 minutes. Slowly whisk in whole milk until smooth.
  2. Cook Pastry Cream: Place the pot on medium heat, whisking constantly until the mixture boils. Boil for 1-2 minutes until thick like pudding.
  3. Strain and Finish Custard: Immediately strain through a fine-mesh sieve to remove lumps. Stir in cold butter cubes and vanilla paste until smooth and creamy.
  4. Cool Custard: Press plastic wrap on custard surface to prevent skin. Cool at room temperature for 30 to 60 minutes, then refrigerate until completely chilled.
  5. Prepare Strawberries: Remove stems and dice strawberries into small pieces.
  6. Assemble Tartlets: Spoon or pipe chilled pastry cream evenly into 32 tart shells. Top each with a generous spoonful of diced strawberries.
  7. Glaze and Serve: Microwave apricot preserves for 20-30 seconds until runny. Brush over strawberries with a pastry brush. Serve immediately or refrigerate up to 2 hours before enjoying.

Notes

  • Cook pastry cream over medium-low heat, stirring constantly to avoid egginess and ensure thickening.
  • If fresh strawberries are out of season, use strawberry compote as a topping instead.
  • Add strawberries just before serving to prevent tart crusts from becoming soggy.
  • Glazing with apricot preserves is optional but gives the tarts a beautiful shine.
  • For quicker preparation, use store-bought tart shells and high-quality vanilla pudding in place of making pastry cream from scratch.

Find it online: https://yumfoodusa.com/mini-strawberry-custard-tartlets/