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Strawberry and Raspberry Tartlets with Shortcrust Pastry and Pastry Cream
Individual tartlets with shortcrust pastry, filled with a silky pastry cream, fresh strawberries, raspberries and a glossy apricot jam glaze. Perfect for a refreshing summer dessert or an elegant tea-time treat.
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Critical Success Points
- • Rub in the butter correctly to achieve a sandy texture.
- • Gradually incorporate the hot milk into the egg mixture to avoid curdling.
- • Do not overcook the pastry cream so it stays silky.
- • Cool the dough before rolling to prevent shrinkage.
- • Bake the shells until golden without burning.
Safety Warnings
- • Handle the saucepan with hot milk – wear kitchen gloves.
- • Use kitchen gloves when removing the tartlets from the oven.
- • Be careful when using the microwave to avoid burns from hot jam.
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