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Strawberry and Raspberry Tartlets with Shortcrust Pastry and Pastry Cream

Recipe by Oum Arwa

Individual tartlets with shortcrust pastry, filled with a silky pastry cream, fresh strawberries, raspberries and a glossy apricot jam glaze. Perfect for a refreshing summer dessert or an elegant tea-time treat.

MediumFrenchServes 10

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Source Video
42m
Prep
35m
Cook
10m
Cleanup
1h 27m
Total

Cost Breakdown

$8.96
Total cost
$0.90
Per serving

Critical Success Points

  • 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.

Safety Warnings

  • Handle the saucepan with hot milk – wear kitchen gloves.
  • Use kitchen gloves when removing the tartlets from the oven.
  • Be careful when using the microwave to avoid burns from hot jam.

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