Pastry Cream Tartlets

Ingredients

Steps

1. 1

   In a food processor, pulse the dry ingredients for the dough. Add the butter and pulse to crumbs, then add the yolk and process into a dough.

2. 2

   Wrap in plastic wrap and refrigerate for 1 hour.

3. 3

   For the pastry cream: in a bowl, mix the yolks, sugar and cornstarch.

4. 4

   In a pot, bring the milk and vanilla extract to just below a boil. Pour a third of the milk into the yolks and mix until combined.

5. 5

   Return the yolk mixture to the pot and cook over medium heat, stirring constantly, until thickened.

6. 6

   Take off the heat, add the butter and stir until combined. Cover the cream with plastic wrap and refrigerate.

7. 7

   Roll out the dough to a thickness of half a centimeter. Cut five circles using five tartlet rings.

8. 8

   From the dough scraps, cut strips the height of the rings and press them against the base and sides of each ring.

9. 9

   Place parchment paper and baking weights (like dried beans, chickpeas or rice) on the dough. Bake at 180°C for 15 minutes, then another 10 minutes at 160°C without the weights.

10. 10

    Cool the tartlet shells, fill with pastry cream and decorate with strawberries.