Print

Strawberry Cream Puff Tartlets

Three delicious Strawberry Cream Puff Tartlets filled with pastry cream and topped with sliced strawberries and powdered sugar.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make individual tartlets using a crisp pastry shell filled with light pastry cream and topped with fresh strawberries.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1/4 cup unsalted butter
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (for cream)
  • 2 cups whole milk
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced
  • 1 tablespoon lemon juice (for strawberries)
  • 1 tablespoon powdered sugar (for dusting)

Instructions

  1. Prepare the Tart Shells: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin or tartlet pan.
  2. In a small saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, melting the butter completely.
  3. Remove the pan from the heat. Add the flour all at once and stir vigorously until a smooth ball forms that pulls away from the sides of the pan.
  4. Return the pan to low heat and cook, stirring constantly, for 1 minute to dry out the dough.
  5. Transfer the dough to a mixing bowl. Beat on medium speed until smooth. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
  6. Pipe or spoon the dough into the prepared tartlet molds, filling them about two-thirds full.
  7. Bake for 15 minutes at 400°F (200°C), then reduce the heat to 350°F (175°C) and bake for another 10-15 minutes until puffed and golden brown. Do not open the oven door during the first 15 minutes.
  8. Remove from the oven and immediately pierce the side of each shell once with a small skewer to allow steam to escape. Cool completely on a wire rack.
  9. Prepare the Pastry Cream: In a bowl, whisk together the sugar, egg yolks, and cornstarch until pale.
  10. In a saucepan, heat the milk until simmering. Slowly pour the hot milk into the yolk mixture while whisking constantly.
  11. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the cream thickens significantly and bubbles for 1 minute.
  12. Remove from heat and stir in the vanilla extract. Cover the surface directly with plastic wrap and chill for at least 2 hours.
  13. Prepare the Strawberries: Gently toss the sliced strawberries with the lemon juice and 1 tablespoon of granulated sugar (if desired, for maceration). Let sit for 10 minutes.
  14. Assemble the Tartlets: Once the shells are cool, gently remove them from the pan. Spoon or pipe the chilled pastry cream into each shell.
  15. Top the cream with the prepared strawberry slices. Dust lightly with powdered sugar before serving.

Notes

  • You can use a standard shortcrust pastry recipe for the base if you prefer a sturdier shell instead of choux pastry.
  • For a lighter filling, fold 1 cup of cold, lightly sweetened whipped cream into the cooled pastry cream to create a diplomat cream.
  • Make the pastry cream one day ahead to save time.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-cream-puff-tartlets-recipe/