I can hardly believe that it’s only a year ago when I started blogging and sharing my recipes with you. But that’s how it is. Today’s my first ‘Blogiversary”! To celebrate the occasion I’ll share with you some wonderfully simple Strawberry Tartelettes. They’re as beautiful as a flower on a summer lawn…and absolutely delicious. Furthermore, they include two of my favourite (baking) things: berries and a piping bag ❤ 😉
But before I show you my recipe, I would love to know, what your favourite ‘Betty The Baking Princess-recipe’ is? Feel free to comment below – I am looking forward to it!
Best wishes and THANK YOU for following me,
Strawberry-Tartelettes with Crème Patissière
Preparation time: 40 minutes
Baking time: 18 minutes
Ingredients for 4 tartelettes:
1 tbsp. vanilla sugar
1 pinch of salt
2 tbsp. warm water
zest of ½ lemon
3 egg yolks
½ vanilla bean
1 tsp. Grand Marnier
about 500g nice, fresh strawberries
- Preheat the oven to 200°C and grease your four tartelettes forms well. Sprinkle them with flour afterwards.
- Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.
- Add sugar, one pinch of salt and warm water to the egg yolks. Whisk until light and fluffy. Add zest of 1/2 lemon. Set aside.
- Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.
- Sift the flour and cornflour on top. Gently fold in and combine, trying to keep the volume.
- Pour the mixture equally into the four prepared tartelettes forms and smooth the surface
- Bake in the middle of the oven for about 18 minutes or until the top is golden brown, you can also check whether they are done using a needle.
- For the filling, put the milk into a pot. Add vanilla, vanilla bean and Grand Marnier. Bring to the boil, then take it off the stove and let it rest for a few minutes before removing the vanilla bean.
- Whisk egg yolks and sugar thoroughly. Add flour and corn starch. Add the egg-mixture to the milk mixture and heat it again while stirring. When the crème has thickened, take it off the stove, cover it with cling film and put it into the fridge.
- While the crème patissière has to cool down, wash and cut the strawberries. You can either use the whole (when they’re small) or cut “rings”. Both ways can create beautiful patterns on your tartelettes.
- Remove the „lid“ of the now cooled tartelettes and pipe the cooled crème on to them. Decorate with strawberries, (roasted) almond flakes and confectioner’s sugar.
To get a printed version: Download the pdf. (Both English and German versions available!)