Strawberry Cream Tartlets

Name: Strawberry Cream Tartlets
Yield: Makes six 4½-inch tartlets
Cuisine: American
Ingredients: 1 cup whole milk; ¼ cup sugar; 1½ tablespoons cornstarch; 6 fully baked tartlet shells; 2 cups hulled and sliced strawberries or mixed berries; 3 tablespoons strawberry or raspberry jam; 2 tablespoons sour cream; 1 tablespoon berry liqueur (optional); 1 teaspoon pure vanilla extract; 3 large egg yolks

Preparation info

Makes
six
4½ inch tartlets

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

Fresh fruit and creamy custard tartlets will always have our hearts, and these gorgeous gems are the perfect way to end a springtime meal. Juicy strawberries are at peak sweetness during spring, so put them to use any way possible while there’s a surplus in the market. If you are pressed for time, use store-bought mini tartlet shells.

Ingredients

For the pastry cream

1 cup whole milk
3 large egg yolks
¼ cup

Americas
United States
California
Pie
Spring
Vegetarian

Method

To make the pastry cream, in a heavy saucepan over medium heat, warm the milk until small bubbles appear around the edge of the pan. Meanwhile, in a bowl, whisk together the egg yolks, sugar, and cornstarch until blended.

Slowly add the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and whisk over low heat until the mixture thickens, about 2