October 3, 2011

Strawberry Tartlets

Treasured Desserts

30 minutes, plus chilling

8-10 minutes

“Recapture sweet summer days with these delightful strawberry-topped tartlets filled with a light vanilla custard.”

1
Preheat oven to 450°F. Roll each piecrust on a lightly floured surface to a 1/2-inch thickness. Cut out three 6-inch circles from each and use to line six 4-inch tartlet pans, trimming away excess. Prick bases with a fork. Chill for 10 minutes.
2
Place the tartlets on a baking sheet. Bake until golden, 8–10 minutes. Cool slightly before transferring to a wire rack to cool completely.
3
Whisk the eggs, granulated sugar and cornstarch in a bowl. Heat the milk in a medium saucepan, but do not allow to boil. Gradually whisk into the egg mixture. Return the mixture to the pot and cook over medium heat, whisking constantly, until the mixture thickens, 3–4 minutes.
4
Transfer the custard to a bowl and stir in the vanilla extract. Press plastic wrap onto the surface of the custard. Chill until cold, about 3 hours. Fill the tarts with cooled custard and top with strawberry slices. Dust with confectioners’ sugar and garnish with mint to serve.

To save time, buy pastry shells and fill with cooled custard, then refrigerate. Add the berries just before serving.

Scoops of creamy vanilla ice cream complement this strawberry and custard combination perfectly.

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