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Fresh Strawberry Tartlets : Buttery, Creamy & Elegantly Sweet

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These Strawberry Tartlets are as beautiful as they are delicious. Buttery, crisp tart shells are filled with silky vanilla pastry cream and topped with juicy fresh strawberries. Finished with a dusting of powdered sugar and a touch of mint, they’re perfect for spring gatherings, brunches, or when you want a dessert that looks as good as it tastes.

Ingredients

Scale

For the tartlet shells:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 cup powdered sugar

1 egg yolk

1–2 tbsp cold water

For the pastry cream:

2 cups whole milk

1/2 cup sugar

1/4 cup cornstarch

4 egg yolks

1 tsp vanilla extract

2 tbsp unsalted butter

For topping:

Fresh strawberries, halved

Powdered sugar (for dusting)

Mint leaves (optional, for garnish)

Instructions

Make the Tart Shells:
Blend flour, powdered sugar, and butter in a food processor until crumbly. Add egg yolk and water, mixing until dough forms. Chill 30 minutes. Roll out, press into tartlet pans, and prick with a fork. Bake at 350°F (175°C) for 12–15 minutes or until golden. Cool completely.

Make the Pastry Cream:
In a saucepan, heat milk until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly whisk in the warm milk, return to the pan, and cook over medium heat until thickened. Remove from heat, stir in vanilla and butter. Chill before piping into shells.

Assemble:
Pipe or spoon chilled pastry cream into cooled tartlet shells. Top with fresh strawberries, dust with powdered sugar, and garnish with mint.

Nutrition

Find it online: https://thecomfortspoon.com/fresh-strawberry-tartlets-buttery-creamy-elegantly-sweet/