Wild strawberries tartlets recipe 4334 40e4ff08-0001-41d6-9657-bbd0aac8375a Crazy Leeks Crazy Leeks 7/30/2019 3:03:18 p.m. 0 0 45 6 Desserts Christmas Pies Strawberries
Wild strawberries tartlets

Wild strawberries tartlets

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6
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Ingredients

For the custard (quantities are for about 4 to 6 tartlets):

  • Bring the milk to the boil, then beat the egg yolks and sugars together. Add cornflour and mix well. Add the boiling milk to the mixture and stir well.
  • Return to low heat, until thickened. Allow to cool before using.
  • Shortly before serving, garnish tart shells with crème pâtissière and top with wild strawberries.
Preparation
Side-by-side mode
  • 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.

For the custard:

  • Bring the milk to the boil, then beat the egg yolks and sugars together. Add cornflour and mix well. Add the boiling milk to the mixture and stir well.
  • Return to low heat, until thickened. Allow to cool before using.
  • Shortly before serving, garnish tart shells with crème pâtissière and top with wild strawberries.

Wild strawberries tartlets

Ingredients

For the custard (quantities are for about 4 to 6 tartlets):

  • Bring the milk to the boil, then beat the egg yolks and sugars together. Add cornflour and mix well. Add the boiling milk to the mixture and stir well.
  • Return to low heat, until thickened. Allow to cool before using.
  • Shortly before serving, garnish tart shells with crème pâtissière and top with wild strawberries.
Preparation
Side-by-side mode
  • 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.

For the custard:

  • Bring the milk to the boil, then beat the egg yolks and sugars together. Add cornflour and mix well. Add the boiling milk to the mixture and stir well.
  • Return to low heat, until thickened. Allow to cool before using.
  • Shortly before serving, garnish tart shells with crème pâtissière and top with wild strawberries.

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