Strawberry and Raspberry Tartlets with Shortcrust Pastry and Pastry Cream

Ingredients

• 250 g Type 45 flour (All-purpose, sifted)
• 50 g Granulated sugar (Granulated)
• 1 sachet Vanilla sugar (Approximately 8 g)
• 1 pinch Salt
• 125 g Butter 82% fat (Cold, cut into cubes)
• 1 large Egg (Lightly beaten)
• 500 ml Whole milk (Preferably whole)
• 50 g Cornstarch (Maïzena)
• 4 Egg yolks (About 4 yolks)
• 80 g Sugar (Granulated)
• 20 g Butter (for the cream) (Soft, at room temperature)
• 200 g Fresh strawberries (Stemmed, sliced)
• 150 g Fresh raspberries (Whole)
• few leaves Fresh mint (For garnish)
• 30 g Apricot jam (glaze) (Slightly warmed)

Instructions

1. Prepare the shortcrust pastry

   In a bowl, combine the flour, granulated sugar, vanilla sugar and the pinch of salt. Add the cold butter cubes and rub in with your fingertips until a sandy texture forms. Incorporate the beaten egg, quickly bring together into a ball without overworking the dough.

   Time: PT5M

2. Chill

   Wrap the dough in plastic wrap and place it in the refrigerator for at least 10 minutes to firm up.

   Time: PT10M

3. Prepare the pastry cream

   Heat the milk gently to a low boil. Meanwhile, whisk the egg yolks with the sugar, vanilla sugar and cornstarch until a homogeneous mixture forms (small lumps may appear). Gradually pour the hot milk in three portions, stirring gently between each addition. Return everything to the saucepan, cook over low heat while constantly stirring until thickened. Remove from heat, incorporate the butter and mix until fully combined. Transfer the cream to a cold container, cover with plastic wrap directly on the surface and let cool completely.

   Time: PT10M

4. Roll out the dough and line the tins

   Preheat the oven to 180 °C (fan‑forced). On a lightly floured surface, roll the dough to a thickness of about 3 mm. Cut 10 cm circles and place them into buttered tartlet tins. Prick the base with a fork.

   Time: PT5M

   Temperature: 180°C

5. Bake the tart shells

   Bake the tartlets for 20 to 25 minutes, until the edges are golden. Keep an eye on the baking to avoid over‑browning.

   Time: PT25M

   Temperature: 180°C

6. Cool and unmold

   Let the shells cool completely on a rack, then gently unmold them.

   Time: PT10M

7. Fill with pastry cream

   If the cream has thickened, whisk it lightly to smooth it. Spoon a generous amount of pastry cream into each tart shell.

   Time: PT5M

8. Arrange the fruit

   Place the strawberry slices and whole raspberries on the cream, creating a pretty rosette. Add a few mint leaves for colour.

   Time: PT5M

9. Apply the glossy glaze

   Warm the apricot jam slightly in the microwave (about 20 seconds) until fluid. Brush the fruit tops quickly with a pastry brush to give them shine.

   Time: PT2M

10. Serve

    Let the tartlets sit at room temperature for 5 minutes before serving so the glaze sets.

    Time: PT0M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

25 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Type 45 flour: all-purpose flour
• Instead of Granulated sugar: cane sugar
• Instead of Vanilla sugar: vanilla extract + sugar
• Instead of Butter 82% fat: margarine (cold)
• Instead of Whole milk: semi-skimmed milk
• Instead of Cornstarch (Maïzena): rice flour
• Instead of Egg yolks: whole eggs (beaten)
• Instead of Apricot jam (glaze): red fruit jelly

Equipment Needed

• Mixing bowl
• Whisk
• Rolling pin
• 10 cm round cutter
• 10 cm tartlet tins
• Oven
• Heavy‑bottomed saucepan
• Microwave
• Silicone spatula
• Kitchen brush

Critical Steps — Do Not Skip

• Rub in the butter correctly to achieve a sandy texture.
• Gradually incorporate the hot milk into the egg mixture to avoid curdling.
• Do not overcook the pastry cream so it stays silky.
• Cool the dough before rolling to prevent shrinkage.
• Bake the shells until golden without burning.

Chef Tips from the Video

• Use 82% fat butter for a crispier crust.
• Lightly dust the pastry cream with powdered sugar before adding the fruit for a sweet contrast.
• For a gluten‑free version, replace the flour with a blend of rice flour and potato starch.

Troubleshooting

Storage

Refrigerator: Store the tartlets in an airtight container for up to 2 days.

Freezer: Not recommended; the shortcrust may become soggy.

Room temperature: Consume the same day, especially if the glaze is applied.

Make-Ahead Tips

• Prepare the shortcrust pastry and keep it chilled for 24 hours before use.
• Make the pastry cream the day before, cover it directly and refrigerate.
• Apply the glaze just before serving to keep the shine.