Strawberry Cream Mini Tarts melts in your mouth. Smooth, rich and creamy texture of the filling is astonishing, but when combined with the tasty crust along with the juicy, sweet strawberries, this mini tarts is over the top great. Not only are they great, but they make a beautiful presentation and they’re so simple to make.
Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 1 hour 55 minutes
Total Time 2 hours 50 minutes
- 2 cups plain flour (or 250 g, all purpose)
- 3/4 cup + 1 tbsp cold butter (or 180 g)
- 1 egg yolk
- 2 tbsp of chilled water
- 6 egg yolks
- 2/3 cup powdered sugar (or 150 g superfine)
- 1/2 cup plain flour (or 70 g)
- 2 cups milk
- 1 vanilla bean (seeds scraped)
- 3 cups of strawberries (sliced)
- powdered sugar (optional for dusting)
- Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball.
- Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
- Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench until approximately 0.2 inch thick.
- Line eight (4 inch) tart tins with the pastry, making sure to press into the sides, and trim the excess. Prick all over the base of each tart with a fork.
- Refrigerate for 15 minutes.
- Preheat the oven to 355 F and line the tarts with baking paper or foil and fill with baking weights or rice. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
- Place the milk and vanilla seeds and pod in small saucepan over a medium high heat and bring to just below boiling point. Turn the heat off and leave to infuse for 30 minutes.
- To make the vanilla pastry cream filling, whisk the egg yolks, sugar and flour in a bowl until well combined. Remove the vanilla pod and return the pan to a medium high heat and just before it starts to boil remove the saucepan from the heat.
- Gradually whisk the hot milk into the egg yolk mixture until all the milk has been added and the mixture is well combined. By gradually adding the milk this will reduce the risk of the eggs curdling.
- Return the mixture to the saucepan and cook, whisking constantly, over medium heat until thickened and the mixture is thick and glossy.
- Strain through a fine mesh sieve into a bowl and cover with plastic wrap to prevent skin forming and refrigerate until cold.
- Just before serving fill each tart with custard and top with the sliced strawberries and dust some powdered sugar on top.
A Sweet and simple cream tarts dessert that can be topped with strawberries or any fruit you choose and sometimes it’s just nice to bake something that ends up looking so pretty.