Description
Quick Mini Strawberry Custard Tartlets for Effortless Indulgence
Ingredients
Scale
- 100 grams granulated sugar
- 24 grams cornstarch
- pinch kosher salt
- 4 large egg yolks
- 480 milliliters whole milk
- 42 grams cold unsalted butter
- 2 teaspoons vanilla bean paste or extract
- 454 grams fresh strawberries
- 80 grams apricot preserves
- 32 mini tart shells
- whipped cream (optional)
Instructions
- In a large saucepan, whisk together the granulated sugar, cornstarch, and a pinch of kosher salt. Add the egg yolks, mixing until thick and light in color for about 2-3 minutes. Gradually whisk in the whole milk until smooth.
- Place the saucepan over medium heat and cook, whisking continuously until it reaches a boil. Allow to boil for 1-2 minutes until thickened to a pudding-like consistency.
- Immediately pour the custard through a fine-mesh sieve into a bowl to eliminate lumps. Stir in cold butter cubes and vanilla until melted and smooth.
- Cover the bowl with plastic wrap, pressing it onto the surface of the custard. Let it cool at room temperature for about 30-60 minutes, then refrigerate until completely chilled.
- Wash the strawberries, remove stems, and chop into small chunks.
- Once the custard is chilled, fill each of the 32 mini tart shells with a generous amount of the custard. Crown each tart with diced strawberries.
- Microwave the apricot preserves for about 20-30 seconds until runny. Use a brush to glaze the strawberries.
- Enjoy immediately or chill for up to 2 hours before serving.
Notes
- Store leftovers in the refrigerator.
- Use fresh strawberries for the best flavor.
- Adjust sweetness by altering the sugar amount.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 150
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 90 mg