Hello lovely bakers!
Following on from my Mini Lemon Meringue Pies and Classic Scones these super deliciously good Strawberry and Creme Patissiere Tartlets are also from the Afternoon Tea that I made last week for my mom!
I love the combination of strawberries and creme patissiere, it just screams summer to me – and I LOVE summer! I’ve made a larger version of this recipe before but to fit in with the Afternoon Tea theme I decided to make them into tartlets – but you can do either 🙂 If you’ve never made Creme Patissiere before it’s sometimes called a pastry cream and is sort of like a set custard used in tarts and pastries – a vanilla flavoured, smooth, rich and creamy custard that is!
Sweet pastry cases filled with creamy custard and topped with fresh strawberries – a true delight for anytime of the year. With Wimbledon coming up soon as well they might even be an alternative to the classic strawberries and cream – I know I’ll be making more of these tartlets if only to satisfy my family of taste testers who have already requested them! ❤
For the pastry –
125g unsalted butter, cubed
250g plain flour
75g caster sugar
1 medium egg
For the creme patissiere –
4 medium egg yolks
100g caster sugar
25g plain flour
1 vanilla pod
350ml whole milk
200g fresh strawberries
1 – To make the pastry, in a bowl rub together the butter and flour. Use your fingertips to do this until the mix resembles breadcrumbs. You can check for lumps by shaking the bowl – they’ll come to the top. Stir in the sugar. Make a well in the centre and add the egg. Using your hands bring together the dough until it all comes together. Knead in the bowl until smooth and then cover with clinfilm and chill for 30 mins.
2 – To make the creme patissiere – whisk the egg yolks and sugar together until pale and thick. Scrape out the seeds of the vanilla pod and place in a pan with the milk and also the whole vanilla pod – this will help to infuse even more of the vanilla flavour.
3 – Bring the milk to the boil slowly, take the whole pod out, and then slowly pour into the egg mixture, whisking all the time. You want to do this very gradually and whisk really well – to avoid any scrambled egg disasters! Once you’ve done this return the mix to the pan and bring to the boil again. The mix will start to thicken and once it has take it off the heat – this will take around 3 minutes or so.
4 – I usually pass the custard through a sieve to make sure it’s extra smooth and that there aren’t any lumps. Set the custard aside to cool whilst you make the tartlet cases.
5 – Preheat the oven to 180C and butter a tartlet tin, or you can use a cupcake tray. Roll out the pastry to the thickness of about 5mm, then using a fluted cutter cut out the cases. The size of the cutter depends on what tray you’re using but I used a cutter that was at least 1cm larger than the hole in the tray – if that makes sense! Place a square of baking paper in each case and fill with baking beans or rice. Bake blind in the oven for 10 – 15mins or until golden brown. Set aside to cool.
6 – Whilst the pastry cases are cooling off slice the strawberries thinly. Now to assemble the tartlets –
7 – Fill a piping bag with the creme patissiere and pipe into the pastry cases until the cases are full – place the chopped strawberries on top and enjoy! ❤