Table of Contents
Introduction
A fresh, fast dessert that looks special but comes together in a snap. These mini strawberry custard tartlets use a simple shortcrust and a quick stovetop pastry cream so you can plate dessert in under an hour. Prep is minimal and the tartlets hold up well for quick parties or a weeknight treat. If you love handheld sweets, try this alongside a lighter tart like strawberry rhubarb galettes for variety.
Why This Recipe Works
The crust is a classic all butter base that bakes quickly in small tartlet pans, giving you golden shells in 15 to 20 minutes. The pastry cream is cooked on the stovetop with cornstarch for immediate thickening, avoiding long chilling times to set. Using sliced fresh strawberries adds freshness and color without extra steps. Mini pans mean faster bake time and prettier presentation with minimal effort. The recipe scales easily if you need more tartlets fast. Little swaps like pre-sliced strawberries or chilled pastry shells speed things up without sacrificing flavor.
Flavor and Texture
The buttery crust provides a crisp, slightly crumbly base that contrasts the smooth, silky custard. The pastry cream is sweet but not cloying thanks to restrained sugar and pure vanilla. Fresh strawberries add a juicy pop and bright acidity that balances richness. Each bite is a contrast of flaky crust, creamy filling, and juicy fruit. Because everything is made simply, each element stands out cleanly on the plate.
Ingredients
– 1 cup all-purpose flour
– 1/4 cup powdered sugar
– 1/2 cup unsalted butter, softened
– 1 egg yolk
– 1 cup milk
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– Fresh strawberries, sliced
Step by Step Instructions
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix flour and powdered sugar. Cut in butter until crumbly. Add egg yolk and mix until dough forms.
3. Press the dough into mini tartlet pans and pierce with a fork.
4. Bake for 15-20 minutes until golden.
5. In a saucepan, whisk together milk, granulated sugar, cornstarch, and vanilla. Cook over medium heat until thickened.
6. Pour the pastry cream into the cooled tart shells.
7. Top with fresh strawberry slices.
8. Chill before serving and enjoy!
Quick Tips and Shortcuts
Use room temperature butter to speed dough mixing and avoid overworking the crust. If you are really pressed for time use store bought pre-baked mini tart shells and skip straight to the pastry cream. Warm the milk slightly before adding to the cornstarch mixture to shave a minute off the thickening time. Chill the finished tartlets briefly in the freezer for 10 minutes if you need to serve sooner. For a small party, make the pastry cream ahead and fill shells right before guests arrive; also check this galette recipe for another quick fruit option.
Storage and Meal Prep
Store tartlets in an airtight container in the refrigerator for up to three days. Keep the fruit on top to prevent the custard from absorbing extra moisture; if you need maximum shelf life, store shells and custard separately and assemble before serving. For a quick grab and go snack, pack tartlets in single layer containers with parchment between layers. Avoid freezing once filled since fresh strawberries lose texture when thawed.
Short Closing Note
These mini strawberry custard tartlets are perfect when you want an impressive dessert with minimal fuss. Small pans and a quick pastry cream make them ideal for busy bakers who still want great flavor.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Speedy Mini Strawberry Custard Tartlets
A fresh, fast dessert that comes together in a snap with a buttery crust and silky custard topped with fresh strawberries.
- Total Time: 35 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1 cup milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour and powdered sugar. Cut in butter until crumbly. Add egg yolk and mix until dough forms.
- Press the dough into mini tartlet pans and pierce with a fork.
- Bake for 15-20 minutes until golden.
- In a saucepan, whisk together milk, granulated sugar, cornstarch, and vanilla. Cook over medium heat until thickened.
- Pour the pastry cream into the cooled tart shells.
- Top with fresh strawberry slices.
- Chill before serving and enjoy!
Notes
Use room temperature butter to speed dough mixing. Store in the refrigerator for up to three days and assemble right before serving for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tartlet
- Calories: 200
- Sugar: 8g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg