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From the Cook
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Quick Mini Strawberry Custard Tartlets
Warning0 allergens identified
Quick Mini Strawberry Custard Tartlets
Pastry Cream
Strawberry Tarts
Assemble
Pastry Cream
1
Mix the granulated sugar, cornstarch, and a pinch of Kosher salt in a large sauce pan. Add the egg yolks and whisk the mixture until it's thick and lightened in color, about 2-3 minutes. Slowly whisk in the whole milk until smooth.
2
Place the pot on the stove over medium heat. Cook, whisking constantly, until the mixture comes to a boil. Boil for 1-2 minutes, just until the pastry cream is thick like pudding.
3
Immediately strain the pastry cream through a fine-mesh sieve to remove any lumps. Add the cold butter cubes and vanilla bean paste or vanilla extract. Stir until the butter is melted and the custard is creamy and smooth.
4
Press a piece of plastic wrap to the top of the pastry cream to keep a skin from forming. Let the pastry cream cool at room temperature, about 30-60 minutes. Then, refrigerate until it's completely chilled.
Strawberry Tarts
1
Cut the stems off of the strawberries. Then, dice the strawberries into small chunks.
2
When the pastry cream is chilled, use a spoon or pastry bag to divide it evenly between the 32 tart shells. Top each tart with a generous spoonful of strawberries.
3
Next, microwave the apricot preserves in a small bowl until it's runny, about 20-30 seconds. Use a pastry brush to brush the strawberries with the apricot glaze. Serve the tartlets immediately or refrigerate for up to 2 hours before serving. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Pastry Cream Properly ❄️Make the vanilla pastry cream at least 2 hours ahead and refrigerate it thoroughly, which prevents it from melting when piped into shells and creates a stable, creamy filling that holds its shape beautifully.
- Toast Your Tart Shells Lightly 🔆Pre-bake mini shells for 2-3 minutes at 375°F before filling to remove excess moisture and ensure a genuinely crispy, flaky crust that won't become soggy from the custard.
- Seal Shells with Apricot Glaze Barrier 🍯Brush a thin layer of apricot preserves on the inside of each baked shell before adding custard—this creates a moisture barrier that keeps the pastry crust crispy even with liquid filling.
- Slice Strawberries at the Last Moment 🍓Cut strawberries no more than 15 minutes before assembly to prevent them from releasing excess juice that will weep into the tartlets and compromise the texture of your custard.
- Use a Piping Bag for Even Filling Distribution 🎯Transfer cooled pastry cream to a piping bag fitted with a round tip to fill shells uniformly and quickly—this ensures consistent texture and appearance across all 32 tartlets while keeping your hands clean.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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