Wild strawberries tartlets

Name: Wild strawberries tartlets
Prep time: 45 min
Cook time: 25 min
Yield: 6
Cuisine: Desserts
Ingredients: In a bowl, combine the flour, almond powder, sugar, salt and vanilla sugar. Dissolve the whole egg and add to the mixture.; Add the chopped butter and knead quickly. Continue kneading by hand to form a smooth ball. Cover with cling film and refrigerate for at least 2 hours.; After 2 hours, roll out the dough and place in small tartlet molds.; Bring the milk to the boil, then beat the egg yolks and sugars together. Add cornflour and mix well. Add the boiling milk to the mixture and stir well.; Return to low heat, until thickened. Allow to cool before using.; Shortly before serving, garnish tart shells with crème pâtissière and top with wild strawberries.

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Author: Les Cultures de chez nous

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Preparation 20

Baking 25

Portions 6

Freezing No

Ingredients Preparation

Ingredients

For the custard (quantities are for about 4 to 6 tartlets):

Bring the milk to the boil, then beat the egg yolks and sugars together. Add cornflour and mix well. Add the boiling milk to the mixture and stir well.
Return to low heat, until thickened. Allow to cool before using.
Shortly before serving, garnish tart shells with crème pâtissière and top with wild strawberries.

Preparation

Side-by-side mode

For 2 tartlets, use about 80 ml (80 gr) of wild strawberries.
Almond shortcrust :
In a terrine, mix flour, almonds powder, sugar, salt and the package of vanilla sugar. Dilute the whole egg and add to the preparation.
Add crumbled butter and knead quickly. Continue with your hands to obtain a smooth ball. Cover with plastic wrap and refirgerates for at least 2 hours.
After 2 hours, spread the dough and set into small tratlets mold.
For the custard :
Boil milk meanwhile whisking egg yolks and sugars. Add cornflour and mix well. Add boiling milk over the mixture and mix well.
Reset at medium heat, until it thickers. Let cool down before serving.
Just before serving, garnish bottoms of tartlets with custard and cover everything up with wild strawberries.

For the custard:

Bring the milk to the boil, then beat the egg yolks and sugars together. Add cornflour and mix well. Add the boiling milk to the mixture and stir well.
Return to low heat, until thickened. Allow to cool before using.
Shortly before serving, garnish tart shells with crème pâtissière and top with wild strawberries.

Did you know that...

Our Quebec strawberries are available in season for pick‑your‑own in our fields in Sainte‑Brigitte‑des‑Saults and Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.

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