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The best strawberry tart recipe

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The best strawberry tart recipe

Spring is here and with it the long-awaited strawberry season! What could be better than a juicy strawberry tartlet with a delicious vanilla cream to make yourself? We have the best strawberry shortcake recipe for you that will make your taste buds explode and impress your guests. The secret of this recipe lies in the combination of juicy strawberries and a creamy vanilla cream. The sweet and fruity flavours harmonise perfectly and will make your heart beat faster. Whether at Sunday brunch, as a dessert at a barbecue or just for snacking in between - this strawberry tartlet is a real hit! And the best thing is: you don't have to be a professional chef to make this recipe. The preparation is child's play and can be done quickly and easily. With just a few ingredients and a little time, you can turn your kitchen into a little bakery and conjure up a delicious pastry that will delight everyone. So what are you waiting for? Get the recipe for the best strawberry tartlet and let yourself be enchanted by this springtime treat!

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Most important key data

Quantity: 10 pieces

Baking time: 12 to 15 minutes

Baking temperature: 170 ºC convection oven

Cooling time: 1 to 2 hours

Level of difficulty: Easy

Shelf life: 3 days

Shortcrust recipe

Butter | soft85 g
Icing sugar45 g
Whole egg20 g
White flour130 g
Vanilla seeds2 pinches

Vanilla cream recipe

Whole milk | Part 1110 g
Granulated sugar20 g
Vanilla cream powder15 g
Whole milk | Part 220 g
Vanilla seeds1 pinch
Whole cream | whipped35 g

Finishing the tartlet

Strawberry jelly or jam 50 g
Water10 g
Strawberries | medium40 - 45 pcs.
Whole cream | whipped80 g
PeppermintLittle

Strawberry tartlet preparation

Making the shortcrust pastry for the strawberry tartlets

Beat the butter and icing sugar together in a food processor until fluffy. Then add the whole egg (beaten egg) and mix again briefly. Now add the flour and vanilla seeds and knead to a nice dough. Then flatten the dough and wrap it in cling film. Place the dough in the fridge for about 30 minutes.

Spray the 10 tartlettes moulds with a little baking spray or grease them with a little butter and dust them lightly with flour. Knead the cold shortcrust pastry briefly by hand, dust the work surface with a little flour and then roll out the pastry to a thickness of 3 mm using rolling pins . Cut out circles with a round cutter (Ø 10 cm). Place the cut-out bases in the pre-greased moulds and press down lightly. Remove the excess pastry using a small knife and lightly poke the pastry base with a fork. Now bake the tartelettes in the oven at 170 °C convection oven for approx. 12 - 15 minutes until golden brown. Then leave them to cool completely.

Making the delicious vanilla cream

In a small pan, boil the whole milk (part 1) together with the granulated sugar. In a separate bowl, mix the whole milk (part 2) together with the vanilla cream powder and the vanilla seeds. As soon as the milk in the pan starts to boil, add a large gulp of the hot milk to the mixed vanilla cream powder. Mix everything briefly with a whisk and then pour it all back into the pan with the warm milk. Cook the mixture over a medium heat, stirring constantly, until it becomes a more solid pudding. Remove the pan from the heat and pour the custard into a clean bowl. Cover the still hot custard with cling film. Press the foil directly onto the surface of the cream so that no skin can form. Place the cream in the fridge for approx. 1-2 hours until it has cooled down completely.

Then take the cooled vanilla cream out of the fridge and mix it with a food processor until smooth. Finally, fold the full cream into the cream using a whisk and then pour into a piping bag.

Assembling the strawberry tartlet

Wash the fresh strawberries, remove the leaves and then cut all but 10 strawberries in half. Now fill the completely cooled shortcrust pastry tartlets with the ready-made vanilla cream (approx. 15 g per tartlet). Now place one of the 10 strawberries in the centre of each short pastry tartlet. Then place about 5-6 strawberry halves nicely around the central strawberry.

In a small pan, briefly boil the strawberry jelly with the water. Alternatively, you can also use strawberry jam. However, you should sieve it again after boiling. Now brush a thin layer of strawberry jelly onto each individual strawberry tartlet. The jelly gives the strawberry tartlet its typical appearance, protects it from spoiling and also gives it a great strawberry flavour.

Finally, pour the whipped cream into a piping bag with an 18 mm rosette nozzle . Top each strawberry tart with a beautiful rosette of cream and decorate with a fresh mint leaf.

Serve the strawberry tartlets and enjoy

Strawberry tartlets are best enjoyed on the day they are made. However, if you still want to eat them the next day, you should brush the tartlet base with a little white cake glaze beforehand so that the base remains nice and crisp the next day and does not become soggy.

Strawberry tartlets are a seasonal product. Sure, you can find strawberries at any time of the year, but if we're honest, they taste best in strawberry season. That's why we recommend that you simply use other fruits. Always pay attention to the fruit season and create your tartlets accordingly. Raspberries, cherries, plums, apples and apricots - all these fruits also go perfectly with the vanilla cream and the short pastry. Simply replace the strawberry jelly with the fruit jelly of the fruit you are using and you have a delicious seasonal dessert.

The serving suggestion for this delicious tartlet is simple: put it nicely on a great plate and that's all it needs. The little tartlets are already a feast for the eyes and the sight alone makes your mouth water. Whether after a delicious dinner, for Sunday brunch or simply in the afternoon with coffee. The small, fruity tartelettes are always a hit with every guest!

Storage & shelf life of the finished strawberry tartlets

Strawberry tartlets are best enjoyed on the day they are made. However, if you still want to eat them the next day, you should brush the bottom of the tartlet with a little white cake glaze beforehand, so that the bottom remains crisp and not soggy the next day. It is best to store them in a cake box in the fridge. They can be kept there for up to 3 days.

 
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Summer & 1 August, Patisserie, Cakes and pastries, Sweet pastry

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