Name: Berry Tartelettes
Cook time: 15 min
Total time: 15 min
Yield: 6 tartelettes
Ingredients: 150 g all-purpose flour (1 ¼ cups); 50 g sugar (¼ cup); 1 pinch of salt; 75 g cold butter, cubed (⅓ cup); 1 egg yolk; 1 tsp vanilla extract; 1 tsp cold water (if needed); 3 egg yolks; 250 ml milk (1 cup); 50 g sugar (¼ cup); 20 g cornstarch (2 tbsp); 1 tsp vanilla extract; 150 ml heavy cream (⅔ cup); 1 tsp powdered sugar; 6 tsp raspberry or strawberry jam; Fresh berries (e.g., raspberries, blueberries, strawberry pieces); Mint leaves for decoration; Powdered sugar for dusting

Directions

1
Mix flour, sugar, and salt in a bowl. Add cold butter and rub it in with your fingers until the mixture is crumbly. Add egg yolk and vanilla extract, then knead quickly into a smooth dough.
2
If needed, add 1 tsp cold water. Wrap the dough in plastic wrap and chill for 30 minutes. Divide into 6 portions, press into tartlet molds, and prick the bottoms with a fork.
3
Preheat the oven to 180°C (350°F) top/bottom heat. Line the molds with parchment paper and fill with baking weights.
4
Bake for about 15 minutes, then remove the weights and paper and bake for another 10 minutes until golden brown. Remove from the oven and let cool completely.
5
Whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Heat the milk in a saucepan until almost boiling.

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6
Slowly pour the hot milk into the egg mixture, stirring constantly. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thickened.
7
Remove from heat, stir in vanilla extract, and cover the surface with plastic wrap. Let cool completely. Whip the heavy cream with 1 tsp powdered sugar until stiff and fold into the cooled pastry cream.
8
Spread 1 tsp of jam over each tartlet base. Evenly spread the diplomat cream on top.
9
Decorate with fresh berries and mint leaves. Lightly dust with powdered sugar before serving. If you have any leftover diplomat cream, it makes a wonderful dessert in a glass.

Bake it step by step on video

Matching course module: Shortcrust Pastry