Strawberry tarts
Strawberry tarts with shortcrust pastry and vanilla pudding are so delicious and perfect for the summer time. You absolutely have to try the recipe for tarts with strawberries!
INGREDIENTS
FOR THE DOUGH
150 g cold butter
70 g powdered sugar (alternatively: sugar)
1 pinch of salt
1 egg yolk (size M)
230 g wheat flour (type 405)
Some flour for working
Some fat for the molds
FOR THE CREAM
½ vanilla pod
350 ml milk
20 g cornstarch
2 egg yolks (size M) (alternatively: additional 25 g cornstarch)
30 g sugar
ALSO
600 g small strawberries
100 ml water
½ pack of red cake glaze
1 tbsp sugar
PREPARATION
Step 1
For the dough, roughly mix the cold butter in pieces, powdered sugar and salt with your hands or the dough hook. Add the egg yolk. Finally, add the flour and quickly knead all the ingredients into a dough. Flatten the dough, wrap in cling film and chill for 60 minutes.
Step 2
In the meantime, for the cream, cut 1/2 vanilla pod lengthways and scrape out the pulp with the blunt side of a knife. Bring the pulp and scraped pod to the boil with the milk. Mix the sugar, starch, egg yolks and 2 tablespoons of the milk in a bowl until there are no lumps. Stir the egg yolk mixture into the boiling milk with a whisk. Simmer for 2 minutes at a low heat, stirring constantly. Pour the thickened cream directly into a bowl and cover with cling film. Allow to cool.
Step 3
Preheat the oven to 180 degrees top/bottom heat (fan oven 160 degrees). Grease the base of the tartlet molds (approx. Ø 10 cm).
Step 4
Roll out the dough on a floured work surface until it is 3-5 mm thin. Cut out a total of around 6 circles (approx. Ø 13 cm) from the dough and line the molds with them, pressing the edges into place. Prick the bases a few times with a fork.
