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Strawberry Custard Tartlets

Strawberries and cream have never tasted yummier than in tartlet form.



  • 250 milliliters of milk
  • 3 egg yolks
  • Vanilla essence
  • 65 grams of sugar
  • 20 grams of cornstarch
  • Powdered sugar
  • 300 grams of strawberries
  • For the dough:
  • 250 grams of flour
  • 100 grams of powdered sugar
  • 150 grams of butter
  • Vanilla essence
  • 1 egg

Let's get Cooking...

  1. Form a sandblasted with the sugar, the pinch of salt, the flour and the butter.
  2. Add the egg and the lemon zest.
  3. Place the dough in the refrigerator for 1 hour.
  4. Stretch the dough and fill the tart molds.
  5. Cook with some weight on the top for 10 minutes (peas could be used)
  6. Then remove the extra weight and cook for 15 to 20 more minutes.
  7. Let cool. For the confectioner's cream:
  8. Boil the milk and 1/3 of the sugar.
  9. In a bowl mix the remaining sugar, the egg yolks, the cornstarch and the vanilla essence.
  10. Pour the milk in a bowl once it boils.
  11. Beat energetically and pass the mixture to the cooking pot once again, stir it constantly so that it thickens.
  12. Pass the cream to any source, cover with plastic paper and refrigerate.
  13. Use two tablespoons of cream per tartlet.
  14. Finish with the strawberries.
  15. Sprinkle with powdered sugar.