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Strawberry Tartlets

These Fresh and Delicious Strawberry Tartlets feature buttery tart shells, fresh strawberries, and velvety pastry cream, combining sweetness with a hint of tartness for a delightful summer dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tart Shells
  • 1 batch Pâte Sucrée dough (sweet shortcrust pastry) Cut into 12 portions
For the Filling
  • 2 cups fresh strawberries, chopped
  • 1 tablespoon granulated sugar
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 6 pieces fresh strawberries, halved For garnish

Method
 

Preparation of Tart Shells
  1. Prepare the tartlet shells by cutting the Pâte Sucrée dough into 12 portions and pressing each portion into tartlet pans.
  2. Freeze the shells for 15-30 minutes.
  3. Preheat your oven to 375°F (190°C).
  4. Prick the dough with a fork, line with parchment paper, and fill with weights.
  5. Bake for 10-15 minutes until the edges brown, then continue baking until the shells are golden.
  6. Allow the shells to cool before removing them from the pans.
Making the Strawberry Jam
  1. Cook the chopped strawberries and sugar in a saucepan until thickened.
Preparing the Pastry Cream
  1. Simmer the sweetened condensed milk, whole milk, and heavy cream in a pot.
  2. Temper the mixture by adding beaten egg yolks and cornstarch.
  3. Thicken the mixture over low heat, then chill.
  4. Whisk the pastry cream to achieve a silky texture.
Assembly
  1. Spread the strawberry jam in the cooled tartlet shells.
  2. Pipe the pastry cream on top and garnish with halved strawberries.
Serving
  1. Serve immediately for the best texture and flavor.

Notes

These tartlets are best enjoyed fresh but can be stored in the refrigerator for 1-2 days. Prepare the tart shells and strawberry jam in advance, but assemble them just before serving. For gluten-free, substitute the Pâte Sucrée with gluten-free flour.