Berry Tartlets
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 3 Tbsps sugar
- 1 pinch salt
- 1 egg
- For topping
- 125 grams Strawberries
- 125 grams Raspberries
- 125 grams Blueberries
- fresh mint
- For the vanilla cream
- 400 liters milk
- 1 Vanilla bean
- 4 egg yolks
- 80 grams sugar
- 25 grams Pastry flour
- 1 pinch salt
- also
- 8 Tartlet pans
- butter (for the molds)
- Parchment paper
- Legume
Preparation steps
Pour flour onto a work surface, mix with sugar and salt and make a well in the center of the flour. Cut the cold butter into small pieces and distribute over the flour, crack the egg in the center and combine all the ingredients thoroughly with a pastry knife. Knead into a dough with your hands, form into a ball, wrap in plastic wrap and refrigerate about 30 minutes.
Roll thinly between 2 layers of plastic wrap.
Line buttered tart pans with dough and prick the dough several times with a fork. Cover with parchment paper and pie weights or beans.
Bake in a preheated oven (175°C) (approximately 350°F) for 20-25 minutes. Remove weights and paper, turn crust out of tart molds and leave to cool.
Slit the vanilla pod lengthwise, scrape the seeds and stir into milk along with the pod. Bring to a boil.
Beat egg yolks with sugar in a bowl until creamy and mix in the flour.
Stir in the hot (not boiling) milk in a thin stream into the egg yolk. Pour everything back into the pot, remove vanilla pod and let boil on low heat while constantly beating.
Sprinkle the surface lightly with sugar so that a skin from forms and set the custard aside to cool.
Rinse berries, trim any stems, pat dry and cut the strawberries in quarters. Fill the tart shells with cream and decorate with the berries. Garnish with mint and refrigerate until ready to serve.
