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Strawberry Tartlet

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Crisp, buttery tartlet shells filled with smooth pastry cream and topped with glazed fresh strawberries. A French-inspired dessert that’s as elegant as it is flavorful.

Ingredients

Scale
  • For the Tart Shells:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled & cubed
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 1–2 tbsp cold water
  • For the Pastry Cream:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • For the Topping:
  • 2 cups fresh strawberries, sliced
  • 1/4 cup strawberry jam (warmed & strained for glaze)

Instructions

  1. In a food processor, pulse flour, butter, and powdered sugar until crumbly. Add egg yolk and cold water until dough forms. Wrap and chill for 30 minutes.
  2. Preheat oven to 350°F (175°C). Roll out chilled dough and press into tartlet pans. Prick bottoms with a fork and bake for 15 minutes or until golden brown. Let cool.
  3. In a saucepan, warm the milk over medium heat. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
  4. Gradually whisk warm milk into the egg mixture, then return to the saucepan. Cook over medium heat, whisking constantly, until thickened.
  5. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until set.
  6. Once tart shells and pastry cream are cooled, spoon cream into the tartlets, smoothing the tops.
  7. Top with sliced strawberries arranged in a circular pattern.
  8. Brush with warmed, strained strawberry jam for a glossy glaze. Chill before serving.

Notes

  • Tart shells and pastry cream can be made a day ahead for easy assembly.
  • Try other fruits like raspberries, blueberries, or kiwi for variety.
  • Best served the same day for maximum freshness and texture.

Nutrition

Find it online: https://yumfoodusa.com/strawberry-tartlet/