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Mini Strawberry Tartlets

Delightful mini treats filled with creamy custard and topped with fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 tartlets
Course: Brunch, Dessert
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the tartlet shells
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced Chilled butter creates a flaky crust
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 1-2 tablespoons cold water
For the custard filling
  • 1 cup milk Heat until just steaming, do not boil
  • 2 tablespoons cornstarch
  • 1/4 cup granulated sugar For the cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
For the topping
  • 1 cup fresh strawberries, sliced Fresh strawberries = vibrant flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, mix together flour, sugar, and salt.
  3. Cut in the chilled butter until the mixture resembles coarse crumbs.
  4. Stir in the egg yolk and add cold water, mixing until the dough comes together.
  5. Roll out the dough on a floured surface and cut out small circles. Place them in greased muffin tins.
Baking
  1. Bake for 15 minutes or until the edges are golden.
  2. Heat the milk in a saucepan until just steaming—don’t let it boil.
  3. In another bowl, whisk together sugar, cornstarch, and eggs. Slowly whisk in the hot milk until well combined.
  4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and bubbles.
Assembly
  1. Stir in the vanilla extract to the custard.
  2. Pour the custard into your tartlet shells and let them cool.
  3. Top with fresh strawberry slices just before serving.

Notes

You can prep the tartlet shells a day in advance. Don't over-mix the dough. Try adding lemon zest to the custard for a refreshing twist.