Cream Tartlets

Cream tartlets are an exquisite and refined dessert, perfect for an afternoon tea or as an end to a meal. Here’s how to prepare them.

Ingredients

• 250 g of all-purpose flour
• 125 g of cold butter, cubed
• 100 g of powdered sugar
• 1 large egg
• 1 egg yolk (for glazing)
• A pinch of salt
• 1 teaspoon of vanilla extract (or the grated zest of 1 lemon)

For the custard:

• 500 ml of whole milk
• 4 egg yolks
• 100 g of sugar
• 40 g of all-purpose flour or cornstarch
• 1 vanilla bean or 1 teaspoon of vanilla extract

Preparation

1. Start with the shortcrust pastry: in a bowl, combine flour, powdered sugar, and salt. Add the cold, cubed butter and work it with the tips of your fingers until you have a sandy mixture.
2. Add the egg and vanilla (or lemon zest), and quickly knead until it forms a smooth and homogeneous dough. Shape into a ball, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
3. In the meantime, prepare the custard: in a small saucepan, warm the milk with the vanilla bean split in half to release the seeds. In a separate bowl, whisk the egg yolks with sugar until they become light and fluffy. Add the flour and mix until smooth.
4. Slowly pour the hot milk over the egg yolk mixture, stirring continuously, then transfer everything back into the saucepan. Cook over medium heat, stirring continuously until the cream thickens. Remove from the heat and let cool, covering with cling film in contact to avoid the formation of a skin on the surface.
5. Roll out the shortcrust pastry to a thickness of about 3-4 mm. Using a pastry cutter or a glass, cut out discs and line the previously buttered and floured tartlet molds.
6. Prick the bottom of the tartlets with a fork, then brush the edges with the beaten egg yolk. This will give a nice golden hue during baking.
7. Fill each tartlet with the cooled custard and bake in a preheated oven at 180 °C for 15-20 minutes or until the edges are golden and crispy.
8. Allow the tartlets to cool before serving. If you wish, you can decorate them with fresh fruit or a dusting of powdered sugar before serving.

Curiosity

Tartlets, like all small variations of big classics, have become a tradition in pastry to offer an individual portion of sweetness. They pair well with a simple custard, but there is no harm in enriching them with flavors such as lemon or orange, or even garnishing them with fresh fruit or a chosen fruit jelly to add an extra touch of color and taste.