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Wild strawberries tartlets

Author: Les Cultures de chez nous
Portions -
Freezing No


  • Almond shortcrust (portions are for a pie of 24 cm) :
  • 150 ml (150 gr) of flour
  • 150 ml (150 gr) of almonds powder
  • 100 ml (100 gr) of sugar
  • 1 package of vanilla sugar
  • 1 egg
  • 1 pinch of salt
  • 150 ml (150 gr) of crumbled cold butter
  • Custard (quantities are for about 4 to 6 tartlets, depending of how much you set into each) :
  • 400 ml (1,6 cup) of milk
  • 4 egg yolks
  • 70 ml (5 tablespoons) of sugar
  • 5 ml (1 teaspoon) of vanilla
  • 1 package of vanilla sugar
  • 30 ml (2 tablespoons) of cornflour
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  • For 2 tartlets, use about 80 ml (80 gr) of wild strawberries.
  • Almond shortcrust :
  • In a terrine, mix flour, almonds powder, sugar, salt and the package of vanilla sugar. Dilute the whole egg and add to the preparation.
  • Add crumbled butter and knead quickly. Continue with your hands to obtain a smooth ball. Cover with plastic wrap and refirgerates for at least 2 hours.
  • After 2 hours, spread the dough and set into small tratlets mold.
  • For the custard :
  • Boil milk meanwhile whisking egg yolks and sugars. Add cornflour and mix well. Add boiling milk over the mixture and mix well.
  • Reset at medium heat, until it thickers. Let cool down before serving.
  • Just before serving, garnish bottoms of tartlets with custard and cover everything up with wild strawberries.

Chef's notes

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