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

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FAQ

Berry Tartelettes Questions

Can the tartlet shells and the cream be made ahead?

Yes, you can bake the shells and cook the pastry cream separately a day ahead. Keep the cream covered with plastic wrap on its surface in the fridge, and store the cooled shells airtight at room temperature. Whip the cream, fold it in and assemble just before serving, so you get a crisp base and fresh berries.

Why do the tartlet bases turn soft, and how do you prevent it?

Moisture from the cream is the usual culprit. The thin layer of jam under the cream helps as a barrier, and the shells must be completely cool before you fill them. Fill them shortly before serving, because the longer they sit, the softer the crust gets.

What can you use if you have no baking weights?

Dried beans, rice or lentils work nicely on top of the parchment paper, since they just need to hold the dough down. Reuse them for baking only, as they will not be good for cooking afterwards. The weights keep the sides from slipping and the bottoms from puffing up during the first 15 minutes.

How do you avoid lumps or scrambled egg in the pastry cream?

Pour the hot milk in slowly while you whisk the egg yolk mixture constantly, so the yolks warm up gently. Then keep stirring over medium heat once everything is back in the saucepan. If a few lumps still appear, press the cream through a sieve before covering and cooling it.

How long do the finished berry tartlets keep, and how should you store them?

They taste best the day you assemble them, while the shell is still crisp and the berries look fresh. If you have leftovers, keep them covered in the fridge and enjoy them soon. Add the powdered sugar dusting and mint right before serving, since the sugar melts into the berries as it sits.