Tartlets with Crème Pâtissière and Fruit
Recipe by Jona-Marie Winkler
As I prefer baking to cooking, I decided on a recipe for dessert. The tartlets are filled with crème pâtissière, which some of you might know as the filling of the éclairs I made during my time at WagArb. But let’s be honest, who else has the time or patience to bake éclairs, so I figured the tartlets are a better option for an easy-to-prepare dessert after dinner. Feel free to experiment with fruit or even blend the crème with espresso or chocolate!
Course: DolciCuisine: FrenchDifficulty: Medium
Servings
+
-
5
servingsPrep time
20
minutesCooking time
0
minutesTotal time
20
minutesIngredients
250 ml 250 milk (full fat!)
1 1 vanilla pod
3 3 egg yolks
60 g 60 fine sugar
25 g 25 cornstarch
25 g 25 butter
Fresh fruit
Bought tartlets (10 mini tartlets or 5–6 medium sized), or alternatively bake your own pastry
Powdered sugar
Directions
- Cut the vanilla pod in half and scrape out the pulp.
- Bring the milk, the vanilla pod and the vanilla pulp to a boil over medium heat in a saucepan and then allow to steep for about 10 minutes. Then remove the vanilla pod from the milk.
- In the meantime, whisk together the egg yolks, sugar and starch.
- Bring the vanilla milk to a boil again and then gradually stir the milk into the egg mixture.
- Pour the crème back into the saucepan through a fine sieve and bring it to a boil again while stirring constantly. As soon as the crème begins to thicken, remove the saucepan from the heat. Stir the butter into the crème.
- It is best to wrap the crème in cling film (so that it doesn’t dry out) and let it cool in the refrigerator.
- Afterwards, fill the tartlets with the crème and top with fruit and dust with powdered sugar.
- If you do not want to use tartlets from the supermarket, bake your own pastry!
- For this, preheat the oven to 200C and mix together the following: 125 g flour, 50 g fine sugar, 75 g (cold) butter, 1 egg, 1 pinch of salt. Cool the pastry for 30 minutes in the refrigerator. Short of time? Skip this step. Roll out the pastry and (if you do not have small tartlet forms) flatten it out in a muffin form (for 10-12 tartlets). Bake for 10-15 min.
Equipment
- Saucepan
- Fine sieve
- Whisk
- Cling film
- Tartlet moulds or muffin form
Notes
- If you do not want to use tartlets from the supermarket, bake your own pastry: preheat the oven to 200 °C and mix 125 g flour, 50 g fine sugar, 75 g cold butter, 1 egg and 1 pinch of salt. Cool the pastry for 30 minutes, roll it out, press it into tartlet or muffin forms and bake for 10–15 minutes.
- Feel free to experiment with fruit or even blend the crème with espresso or chocolate.