Fresh and Delicious Strawberry Tartlets Recipe
Afraid of desserts that take hours to make? Meet your new best friend!
These Fresh and Delicious Strawberry Tartlets are here to spoil you with their luscious flavors and easy preparation. With a sweet shortcrust, topped with vibrant strawberry jam and creamy pastry cream, these tartlets are not just a treat for the taste buds, but a feast for the eyes as well. Perfect for beginner bakers or those who are short on time, these tartlets are quick and can be made in a flash!
Why make this recipe
Trust me; these tartlets will become a regular in your dessert rotation! Here’s why:
- Simple cleanup: Forget dealing with a messy kitchen. A few bowls and one saucepan are all you need!
- Impressive appearance: They look fancy enough to impress your friends, yet they’re super easy. Who doesn’t love a dessert that can do both?
- Pure deliciousness: Strawberry jam and silky pastry cream combine to create a flavor explosion that will leave you wanting more. (Who’s counting calories anyway?)
Ingredients:
You don’t need fancy stuff — just these basics!
- For the tartlet shells:
- 1 Pâte Sucrée dough (sweet shortcrust pastry)
- For the strawberry jam:
- 2 cups fresh strawberries, chopped
- 1 tablespoon granulated sugar
- For the pastry cream:
- 1 (14 oz) can sweetened condensed milk
- 1 cup whole milk
- 1 cup heavy cream
- 2 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 6 fresh strawberries, halved
Directions:
Prepare the tartlet shells:
- Cut the Pâte Sucrée dough into 12 portions and press each piece into tartlet pans using your fingers. Patch any cracks with extra dough if needed.
- Freeze the shells for 15 to 30 minutes.
- Preheat the oven to 375°F.
- Remove the tartlets from the freezer. Use a fork to prick the dough all over to allow steam to escape.
- Place the tartlets on a baking sheet, line them with parchment paper, and fill with pie weights or dried beans. Bake for 10 to 15 minutes, or until the edges begin to brown, rotating halfway through.
- Remove the parchment paper and weights, then continue baking for a few more minutes until the center is golden. Cool completely before removing from the pans. Set aside.
Make the strawberry jam:
- In a saucepan, combine chopped strawberries and sugar. Cook over medium heat for about 5 minutes, or until the sugar dissolves and the strawberries release their liquid.
- Uncover, reduce the heat to low, and simmer for about 20 minutes or until thickened. Allow the jam to cool completely. Set aside.
Prepare the pastry cream:
- In a large saucepan, combine sweetened condensed milk, whole milk, and heavy cream. Cook over medium heat until it begins to simmer.
- In a small bowl, whisk together egg yolks and cornstarch.
- Once the milk mixture starts to simmer, remove a small amount of liquid and slowly add it to the egg yolks while whisking constantly to temper the eggs.
- Gradually add the tempered yolks back into the saucepan, stirring constantly until the mixture thickens (about 5 to 8 minutes).
- Transfer the cream to a clean bowl and cover with plastic wrap. Refrigerate for about 2 hours until chilled. Once chilled, whisk the pastry cream vigorously to smooth it out.
Assemble the strawberry tartlets:
- Spread a layer of strawberry jam in the bottom of each tartlet shell.
- Pipe the chilled pastry cream over the jam using a piping bag with a large star or flower tip.
- Garnish each tartlet with fresh strawberry halves. Serve immediately.
How to make Fresh and Delicious Strawberry Tartlets Recipe (Overview)
Making these tartlets is as easy as pie—literally! Start by preparing your tartlet shells with that buttery Pâte Sucrée dough. Then, whip up the strawberry jam and let it bubble away on the stove. While that’s cooling, make your dreamy pastry cream. Layer it all together, pop on those fresh strawberry halves, and voila! Quick pro tip: Let the shells cool fully before adding the jam and cream so you skip the soggy bottom situation. 😉
How to serve Fresh and Delicious Strawberry Tartlets Recipe
Want to impress at your next gathering? Serve these luscious tartlets on a beautiful platter, dusted with a sprinkle of powdered sugar. The bright red of the strawberries pops against the creamy backdrop, creating a feast for the eyes! Accompany them with a scoop of vanilla ice cream or a dollop of fresh whipped cream for that extra indulgence. 🍓
How to store Fresh and Delicious Strawberry Tartlets Recipe
These delightful tartlets can last for about 3 days in the fridge—in case you can resist devouring them all at once! For make-ahead magic, you can prepare the components separately and assemble just before serving. Just be sure to store the jam and pastry cream in airtight containers!
Tips to make Fresh and Delicious Strawberry Tartlets Recipe
- Don’t rush that chilling time! It helps the flavors develop and gives the tartlets a better texture.
- Use in-season strawberries for the best flavor—nothing beats those juicy, sweet berries!
- If you’re feeling adventurous, sprinkle some lemon zest into the pastry cream for a citrus kick.
Variation
Feeling like mixing things up? Swap the strawberries for fresh berries like blueberries or raspberries for a colorful twist—deliciousness guaranteed! Or, if you’re on a vegan journey, consider using plant-based creams and sweeteners to keep it cruelty-free.
FAQs
Can I make the tartlets ahead of time?
Absolutely! Make the shells and the jams in advance, and fill them on the day of serving for the freshest taste.
What if I don’t have cornstarch?
You can use all-purpose flour as a substitute, but it might change the cream’s texture slightly.
Can I freeze the tartlets?
Technically, yes, but they taste best fresh! You might find the texture changes a bit after freezing.
📌 Pin this recipe for your next cozy dinner night!
Strawberry Tartlets
Ingredients
Method
- Cut the Pâte Sucrée dough into 12 portions and press each piece into tartlet pans using your fingers. Patch any cracks with extra dough if needed.
- Freeze the shells for 15 to 30 minutes.
- Preheat the oven to 375°F.
- Remove the tartlets from the freezer. Use a fork to prick the dough all over to allow steam to escape.
- Place the tartlets on a baking sheet, line them with parchment paper, and fill with pie weights or dried beans. Bake for 10 to 15 minutes, or until the edges begin to brown, rotating halfway through.
- Remove the parchment paper and weights, then continue baking for a few more minutes until the center is golden. Cool completely before removing from the pans. Set aside.
- In a saucepan, combine chopped strawberries and sugar. Cook over medium heat for about 5 minutes, or until the sugar dissolves and the strawberries release their liquid.
- Uncover, reduce the heat to low, and simmer for about 20 minutes or until thickened. Allow the jam to cool completely. Set aside.
- In a large saucepan, combine sweetened condensed milk, whole milk, and heavy cream. Cook over medium heat until it begins to simmer.
- In a small bowl, whisk together egg yolks and cornstarch.
- Once the milk mixture starts to simmer, remove a small amount of liquid and slowly add it to the egg yolks while whisking constantly to temper the eggs.
- Gradually add the tempered yolks back into the saucepan, stirring constantly until the mixture thickens (about 5 to 8 minutes).
- Transfer the cream to a clean bowl and cover with plastic wrap. Refrigerate for about 2 hours until chilled. Once chilled, whisk the pastry cream vigorously to smooth it out.
- Spread a layer of strawberry jam in the bottom of each tartlet shell.
- Pipe the chilled pastry cream over the jam using a piping bag with a large star or flower tip.
- Garnish each tartlet with fresh strawberry halves. Serve immediately.
