Name: Strawberry Tartlet
Ingredients: 1 Frozen pie crust sheet; 2 cups whole milk; 1 vanilla bean; 1/2 cup granulated sugar; 3 Tbsp cornstarch; 1/4 tsp salt; 4 egg yolk from large eggs; 2 Tbsp unsalted butter; 1 lb. fresh strawberries, sliced; 1/4 cup strawberry syrup (optional)

Strawberry Tartlet

Course: DessertsCuisine: French

Yields:

pie

Delight in a Strawberry Tartlet with a flaky frozen pie crust, luscious vanilla bean pastry cream, and a vibrant topping of fresh sliced strawberries. An optional drizzle of strawberry syrup enhances the fruity indulgence.

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Ingredients

1 Frozen pie crust sheet
Pastry Cream:
2 cups whole milk
1 vanilla bean
1/2 cup granulated sugar
3 Tbsp cornstarch
1/4 tsp salt
4 egg yolk from large eggs
2 Tbsp unsalted butter
Fruit:
1 lb. fresh strawberries, sliced
1/4 cup strawberry syrup (optional)

Directions

For The Crust:
Defrost the boxed pie crust sheet as directed on the box instructions.
Press the pie crust over a 9” tart dish firmly against the bottom and side.
Prick the bottom and side of the pastry thoroughly with a fork.
Bake it according to the instructions on the box. And when ready let it cool down.
For The Pastry Cream:
In a medium-sized heavy bottom pot, combine milk and scraped vanilla bean along with its seeds. Bring to a simmer for 30 minutes. Do not boil the milk.
In a medium heatproof mixing bowl mix together sugar, cornstarch, salt, and egg yolks until mixture is pale yellow, smooth, and fluffy, about 1 minute.
Uncover the infused milk and remove the vanilla bean.
Start whisking continuously the egg mixture, and slowly pour ladles of infused milk until all of it has been added.
Return the mixture to the same pot. Cook over low-medium heat, whisking constantly until pastry cream begins to thicken, about 2 minutes.
When it begins to bubble, lower the temperature to a minimum and whisk for 1 minute.
Off-heat, whisk in butter until melted and thoroughly combined.
Strain pastry cream through a fine-mesh sieve set over a heatproof medium bowl. Immediately place parchment paper directly on the surface of the cream to prevent a skin from forming.
Refrigerate until cold, about 2 hours.
When you are ready to use the pastry cream, whisk it until it's smooth.
For The Fruit:
Slice strawberries between 1/8 and 1/4 inches in thickness.
Assemble:
Spread the pastry cream into the tartlet shell and top with sliced strawberries.
If desired, brush strawberry syrup to give it a pretty shine.

Strawberry Tartlet

Ingredients

Directions

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