Sophia's Fruit Tartlets

Name: Sophia's Fruit Tartlets
Total time: 1800 s
Ingredients: 1 1/3 cups unsalted butter, at room temperature (300 grams); 2 large eggs or 3 small eggs; 1 1/4 cups powdered sugar (150 grams); 1 cup blanched almond flour (100 grams); 3 packets vanilla sugar or 3 teaspoons vanilla extract; Pinch salt; Zest of 1 lemon (optional); 4 3/4 cups all-purpose flour (about 600 grams); 4 1/4 cups whole milk (1 liter); 1 cup cornstarch (150 grams); 1 cup granulated sugar (200 grams); 3 packets vanilla sugar or 3 teaspoons vanilla extract; 7 tablespoons unsalted butter (100 grams); Zest of orange or lemon (optional); Assorted fresh fruit; Strawberry or apricot jam, or clear gelatin

TSOFAGR @TsofaGR

Λήμνος,Γερμανία

Easy tartlets made with a cookie crust and pastry cream. Garnish with seasonal fruit and glaze with jam or gelatin.

A few more tips:

Add the jam just before serving your tartlets! You can use gelatin instead, which will keep well in the fridge. For convenience, prepare a bowl with the gelatin or strawberry jam and dip your fruit in it before garnishing. You can also make the tartlets with whipped cream instead of pastry cream, and add your favorite fruit underneath or on top, then sprinkle with chopped almonds, pistachios, or walnuts. I don’t use dried beans in the tartlets as is often done; I simply poke the bottom with a fork.

Easy tartlets made with a cookie crust and pastry cream. Garnish with seasonal fruit and glaze with jam or gelatin.

A few more tips:

TSOFAGR @TsofaGR

Λήμνος,Γερμανία

Easy tartlets made with a cookie crust and pastry cream. Garnish with seasonal fruit and glaze with jam or gelatin.

A few more tips:

Easy tartlets made with a cookie crust and pastry cream. Garnish with seasonal fruit and glaze with jam or gelatin.

A few more tips:

Saved

Ingredients

30 minutes

For the tartlets or tart
1 1/3 cupsunsalted butter, at room temperature (300 grams)
2large eggs or 3 small eggs
1 1/4 cupspowdered sugar (150 grams)
1 cupblanched almond flour (100 grams)
3 packetsvanilla sugar or 3 teaspoons vanilla extract
Pinchsalt
Zest of 1 lemon (optional)
4 3/4 cupsall-purpose flour (about 600 grams)
For the pastry cream
4 1/4 cupswhole milk (1 liter)
1 cupcornstarch (150 grams)
1 cupgranulated sugar (200 grams)
3 packetsvanilla sugar or 3 teaspoons vanilla extract
7 tablespoonsunsalted butter (100 grams)
Zest of orange or lemon (optional)
For the garnish
Assorted fresh fruit
For the glaze
Strawberry or apricot jam, or clear gelatin

Saved

Steps

30 minutes

1

For the crust, in a large bowl, briefly beat the butter, powdered sugar, eggs, salt, vanilla, and lemon zest.
2

Gradually add the flour and knead by hand until the dough no longer sticks to your hands.
3

Line muffin papers or small tartlet pans. Take a bit of dough and roll it out on parchment paper, then peel it off and press it into the papers or greased pans. You can also shape the dough by hand.
4

Place a piece of parchment paper over the dough and press the bottom flat with a flat surface. Poke the bottom with a fork.
5

Chill the tartlets in the fridge for 30 minutes, then bake in a preheated oven at 340°F (170°C) with convection for 15–20 minutes.
6

For the pastry cream, gently heat 3 1/3 cups (800 ml) milk and the sugar in a saucepan without stirring.
7

In a bowl, mix the cornstarch with the remaining 3/4 cup (200 ml) milk until smooth. Remove the saucepan from the heat, add a little of the warm milk to the cornstarch mixture, and stir.
8

Pour the cornstarch mixture into the saucepan, add the vanilla and zest, and gently heat until the cream thickens.
9

Remove from heat, add the butter, and stir. Cover the cream with plastic wrap and let it cool.
10

Assembly: Once the tartlets have cooled, fill them with the pastry cream using a spoon or piping bag.
11

Wash and slice the fruit. Brush the fruit with gelatin to give it a shine.
12

For serving, you can warm a little jam (strain if it has chunks) and brush it over the fruit. You can also put the strawberry jam in a piping bag and evenly glaze the tartlets. Good luck!