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Mini Strawberry tart.
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5 from 20 votes

Mini Strawberry Tartles (Tarte aux Fraises)

These are the ultimate Mini Strawberry tartlets with vanilla custard, also called Tarte aux Fraises in French. The tarts consist of a Pâte Sablée shortcrust pastry filled with silky vanilla custard (pastry cream), topped with a super easy whipped cream decoration and sweet strawberries.
Prep Time1 hr
Cook Time1 hr
Waiting Time2 hrs
Total Time4 hrs
Course: Dessert
Cuisine: French
Servings: 8
Calories: 622kcal
Author: Kata

Ingredients

Shortcrust pastry tart shell

  • 90 g Icing sugar
  • 230 g Pastry flour AP works too
  • 30 g Almond flour
  • Pinch of salt
  • 110 g Unsalted butter very cold cut into cubes
  • 50 g Egg approx. 1 egg

Vanilla custard

  • 500 g Whole milk
  • 100 g Granulated sugar
  • 80 g Egg yolk approx. yolk of 4-5 eggs
  • 25 g Corn starch sifted
  • 25 g All purpose sifted
  • 2 teaspoon Vanilla bean paste
  • 50 g Unsalted butter soft, room temp

Whipped cream

  • 200 g Heavy Cream very cold, high fat min 36%
  • 100 g Mascarpone cold, high fat
  • 40 g Icing sugar sifted

Garnish

  • Strawberry
  • Chopped pistachio

Instructions

Sweet shortcrust pastry

  • Sift together dry ingredients; flour, icing sugar, almond, salt
  • Add very cold butter chunks and rub the mixture between your hands until it becomes a sand like consistency
  • Add egg into the mixture and mix with your hands just until the dough comes together
  • Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
  • If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise, continue with rolling the dough out into 2mm thickness between two silicone baking mats.
  • Place the dough into the freezer for 15 min in between the two silicone baking mats. Do not remove the mat at this point
  • Prepare your oven rack with the perforated "air" baking mat and perforated tart rings on top
  • Take the dough out from the freezer, remove the top of the silicone mat and using one of the perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
  • Cut 8 long stripes out of the dough, this will be the side of the tart
  • Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
  • Place the perforated tart ring with the pastry dough in them into the freezer for 1 hour
  • Pre-heat oven to 160C / 320F (no fan)
  • After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
  • Bake for 20 min then carefully remove the rings and bake for another 5 -10 min until golden brown. Let them cool on the perforated "air" baking mat before filling

Pastry cream

  • In a large enough bowl with the help of a hand whisk, mix together half of the sugar with sugar egg yolk until slightly fluffy
  • Mix in corn starch, flour, and vanilla until thoroughly incorporated and have a smooth paste. If too thick, mix in a very small amount of milk
  • Heat milk with the rest of the sugar until simmering, pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a hand whisk
  • Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy.
  • If in doubt, strain the pastry cream for a lump free, creamy end result then add in soft butter in 3 steps mixing after each addition
  • Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Store in fridge, let it properly set for a few hours

Whipped cream

  • Place all ingredients into a bowl and slowly start to whip then gradually increase speed. Stop as soon as mixture reaches pipeable consistency, do not over beat . Do not use a stand mixer as cream can easily be over whipped

Assemble

  • Once tart shells are cooled and custard filling has set, fill each tart shells with pastry cream up until the edge of the tart shells then smooth the top with an offset spatula
  • Pipe cream on top and make the pattern using a spatula or spoon
  • Cut strawberries according to your liking then use a few paper kitchen towels and let them soak some juice out of the strawberries - this is necessary so the filling underneath won´t get wet or soggy
  • Arrange the strawberries on top of the tart then chop some pistachios finely and sprinkle all around the strawberries
  • Serve the Strawberry tarts soon after assembling
  • Store in fridge

Notes

Note: If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need to take the dough in and out of the freezer many times depending on the temp of your kitchen. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it

Nutrition

Calories: 622kcal | Carbohydrates: 60g | Protein: 11g | Fat: 39g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 82mg | Potassium: 235mg | Fiber: 4g | Sugar: 33g | Vitamin A: 1324IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg