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Cream tarts are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
Basic Vanilla Pastry Cream
- 1 cup (250 mL) 2% milk
- ½ vanilla bean OR 1 1/2 tsp vanilla bean paste
- 3 large egg yolks
- 3 Tbsp (45 g) sugar
- 2 Tbsp (15 g) cornstarch
- 2 Tbsp (30 g) unsalted butter, cut into pieces
Strawberry Cream Tarts
- 1 cup (150 g) all-purpose flour
- 1 cup (125 g) graham cracker crumbs
- 4 tsp (1.5 g) sugar
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, melted
- 30 fresh strawberries, stems removed
Instructions
Basic Vanilla Pastry Cream
- Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
- Gradually whisk the hot milk into the egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature, and then chill completely until ready to use.
- The pastry cream will keep up to 4 days refrigerated.
- Makes about 1 ½ cups.
Strawberry Cream Tarts
- For the crust, preheat the oven to 350 F and lightly grease mini muffin tins.
- Combine the flour, graham cracker crumbs, sugar, and salt in a bowl. Add the melted butter and mix until an even crumbly texture. Spoon about a tablespoonful of the mixture into each muffin cup and press it into the bottom and up the sides. Bake these for 10 minutes, then cool before assembling.
- Use a skewer to gently remove each tart shell from the tin Stir the vanilla pastry cream to soften and then spoon or pipe the filling into each cup and then arrange a strawberry on top of each. Chill until ready to serve.
- The tart shells and pastry cream can be prepared up to a day in advance but should be assembled within a few hours of serving.
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Recipe video
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