Strawberry Tartelettes

strawberry tartsPhew! It has been one busy weekend! Yesterday I shot a video for my YouTube channel , LaDouceVieFood — a lovely asparagus tart with goat’s cheese and capers — and today I  spent the day creating recipes and feeding my family well. Nothing makes me happier than being creative in the kitchen, and not a day goes by without me being very grateful for being able to call this my ‘job’.

Of course, as you probably know by now, my heart belongs to French cooking and baking. I’ve developed recipes for just about every kind of international cuisines, but the more I think about it, the more I realize that this is my true passion. I may not be French, but my heart sure is. And speaking of French food and cooking, I am thrilled to announce that as of next month, you will be able to read me in En Route, one of my favorite magazines about France! In every issue I will be writing about the history of French food items. I hope you will read my columns and learn something new each time!
But let me tell you about one of the recipes I made today — tartelettes aux fraises! Beautiful little tarts made with the season’s best strawberries! They are rather time consuming, I admit, yet they’re definitely worth the effort. So, should you have a free afternoon and want to make something absolutely gorgeous and truly French, here’s my recipe. As always, I hope you’ll enjoy!

Tartelettes aux Fraises
Makes 4

For the crème pâtissière:

  • 200 ml whole milk
  • 2 egg yolks
  • 65g sugar
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 1/2 tbsps flour

Make this at least a few hours in advance as you want it nice and cold. Heat the milk, taking care not to let it boil. In a large bowl, whisk the egg yolks, sugar, vanilla extract and salt until creamy. Preferably do this by hand as you don’t want too much volume in the mixture. Whisk in the flour. Start adding the milk in small quantities while vigorously whisking. Transfer the mixture to a pan and cook it while stirring continuously with a wooden spoon. Do not walk away from the stove and do not stop stirring — fanatically, svp! Cook for 3-5 minutes until the pastry cream is nice and thick. Allow to cool and refrigerate.

For the tartelette cases:

  • 150g flour
  • 75g cold butter, cubed
  • 2 tbsps fine sugar
  • 1 egg
  • pinch of salt

Place all of the ingredients in your food processor and pulse until the dough comes together in a ball. Shape into a disk and refrigerate for at least an hour. After that, preheat your oven to 190C and roll out your dough to a thickness of about 3mm. Place the tartelettes moulds upside down on the dough and cut a circle around them, slightly bigger than their actual circumference. Grease the moulds with butter and dust them with flour, shaking off any excess. Press the dough into the moulds and prick their surface with a fork. Place a sheet of baking paper on each mould and weigh down with baking beans. Bake the cases for 20-25 minutes, remove from their moulds and allow to cool.

To assemble the tartelettes:

  • 1 tbsp strawberry jam
  • 3/4 tbsp water
  • 225g strawberries

Once the tartelettes shells are completely cool, put the jam and the water in a pan and whisk over medium heat for a minute or so. This will be the glaze for the berries. To assemble the tarts, diivide the pastry cream over the shells, top with halved strawberries and brush with the glaze.

These tartelettes are delicious wit just about every fruit. Try them with raspberries or sweet, juicy peaches!


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