Wild strawberries tartlets
20
25
6
No
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.
