Tartlets with Strawberries and Vanilla Cream

by Editorial Staff

Delicate and crumbly baskets, strawberries and vanilla cream are classics of the genre, but how delicious))

Cook: 45 mins

Servings: 8

Ingredients

  • Flour – 240 g (about 1.5 cups)
  • Butter – 150 g
  • Sugar – 80 g (about 0.4 cups)
  • Egg – 1 pc.
  • Cold water – 1 tbsp
  • Salt – a pinch
  • For the cream:
  • Yolks – 5 pcs.
  • Milk – 500 ml
  • Sugar – 80 g
  • Flour – 50 g
  • Vanilla sugar – 1.5 teaspoon
  • Besides:
  • Strawberry – to taste (400-500 g)
  • Melissa or fresh mint – to taste

Directions

  1. Take the oil out of the refrigerator thirty minutes before cooking, cut it into cubes, and put it back in the refrigerator five minutes before starting.
  2. Mix flour with sugar and salt.
  3. Grind the butter and flour mixture to a crumb-like consistency.
  4. Add water and egg and gently knead the elastic dough. You don’t need to knead for a long time. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  5. Preheat oven to 180 degrees. Roll out the dough, cut out circles of the desired size (from this amount of dough, 24 pieces turned out) and put them in the molds. Chop the dough often with a fork.
  6. Bake for about 12 minutes (at 180 degrees). The dough should be dry, slightly golden.
  7. If you have special baking balls or extra dry beans, fill the base with them, so the dough will definitely not rise.
  8. For the cream, mix the egg yolks with sugar and flour.
  9. In a saucepan, boil the milk and vanilla sugar.
  10. Pour milk into the yolk mixture, stirring vigorously with a spatula.
  11. When the mixture is smooth, return it to the fire. While stirring, keep until thickened (without letting it boil).
  12. Cool the finished cream a little, transfer to a bowl, cover with plastic wrap and put in the refrigerator.
  13. Spread the cooled cream over the tartlets. Top with slices of fresh strawberries and lemon balm or mint leaves.

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