Strawberry Tartelettes with Crème Pâtissière

Start by preparing the sweet dough and pour the flour, sugar and ground almonds into a bowl. Add the soft butter and the egg. Mix everything well with your hands or a mixer. The dough begins to take a sandy consistency, continue to mix until you obtain a homogeneous dough.

Then form a ball, then spread the dough on a sheet of baking paper. Let stand flat and cool if possible, otherwise away from heat.

For the crème pâtissière, beat the egg yolks and sugar until the mixture turns white. Then add the cornstarch in two batches. Whisk everything well. Add the lemon zest and vanilla extract.

In a pot, pour the milk and vanilla extract (or the heart of a vanilla bean if you have it). Bring to boil.

Then pour a ladle of hot milk into the egg yolk mixture and whisk vigorously. Return everything to the pot and cook over low heat, whisking continuously until the cream thickens. If it doesn’t set, increase the heat slightly.

Then remove the cream from the heat and let cool. Cover the cream with cling film so that it does not dry out.

Preheat the oven to 175 ° C (conventional heat).

Cover your tart molds with butter and flour or baking parchment so that the tarts do not stick. Cut circles in the sweet dough using a cookie cutter or your own tart molds. Your circles should be at least as wide as the tart molds.

Place the circles of dough in the molds and bake the dough in the oven for 20 minutes.

Take the tarts out of the oven and let cool. Meanwhile, wash and cut the strawberries.

Place a portion of crème pâtissière on each tart, then place the strawberries on top in the shape of a flower. You can add a little lime zest to finish.