Description
Delicate mini tartlets filled with a smooth vanilla pastry cream, topped with fresh strawberries and a crunchy caramelized peanut topping. Perfect for a spring dessert or special occasion.
Ingredients
Scale
- For the Tartlet Shells:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons ice water
- For the Vanilla Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- For the Caramelized Peanut Crunch:
- 1/2 cup roasted peanuts, chopped
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon unsalted butter
- For Assembly:
- 1 pound fresh strawberries, hulled and sliced
- Mint leaves for garnish (optional)
Instructions
- Make the Tartlet Shells: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water; pulse until dough just comes together. Turn dough out onto a floured surface, shape into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough on a floured surface to 1/8-inch thickness. Cut into rounds slightly larger than your tartlet pans (2-3 inch diameter). Press dough into pans, prick bottoms with a fork, and freeze for 15 minutes.
- Line tartlet shells with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, and bake for another 5-7 minutes until golden. Let cool completely.
- Make the Pastry Cream: In a medium saucepan, heat milk over medium heat until just simmering. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Gradually pour hot milk into egg mixture while whisking constantly. Return mixture to saucepan and cook over medium heat, whisking continuously, until thickened (about 2-3 minutes). Remove from heat; stir in vanilla and butter until melted. Transfer to a bowl, cover surface with plastic wrap, and chill until cold (at least 2 hours).
- Make the Caramelized Peanut Crunch: In a small non-stick skillet, combine sugar and water. Cook over medium heat without stirring until amber-colored (about 5 minutes). Swirl pan gently. Add peanuts and butter; stir quickly to coat. Immediately spread on parchment paper to cool. Once hard, chop into small pieces.
- Assemble Tartlets: Fill each cooled tartlet shell with pastry cream. Arrange sliced strawberries on top. Sprinkle with caramelized peanut crunch. Garnish with mint if desired. Serve immediately or refrigerate until serving.
Notes
To make a larger tart, use a 9-inch tart pan and adjust baking time. Pastry cream can be made a day ahead. Caramelized peanuts should be used soon after making to maintain crunch.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Method: Dessert
- Cuisine: French
Nutrition
- Calories: 320
- Sugar: 22g
- Fat: 18g
- Carbohydrates: 38g
- Protein: 5g