Wednesday, July 8, 2015

Strawberries and Cream Tarts!

Hi guys!
I'm obsessed with cooking and baking, which I'm sure you can tell by the sudden influx of recipe posts on the blog! Today I'm going to share a recipe that I made! It's beautiful strawberry and pastry cream tarts! I made these bite sized, but you could also use the same recipe in a larger pan to make a big one!

We make this tart by first making the crust, then the pastry cream, and then assembling!

Crust: (makes 12 mini tarts or 1 large one)


  • 1 1/2 cups flour
  • 1/4 cup sugar
  • pinch of salt
  • 1 stick butter
  • 1 egg yolk
  • 2 tbsp cold water
  • In a food processor, pulse first four items until coarse
  • Add egg yolk and water, and continue pulsing until the dough starts to hold together
  • Form into a ball and chill in the fridge for at least 30 min
To Form Mini Tarts
  • Place liners in muffin tins
  • Separate dough into 12 equally sized balls 
  • Place each ball in a hole, and press firmly to mold. You're trying to get it to be even, and thin. 
  • Prick the bottoms of the dough with a fork or sharp knife.
  • Bake at 350° until golden (around 15 minutes)
 To Form Big Tart
  • Grease a pie tin
  • Roll out dough, and place into tin
  • Prick the bottom of the dough with a knife or fork
  • Bake at 350° for 20-25 minutes
Pastry Cream

  • 1 tbsp cornstarch
  • 1 tbsp flour
  • 3 tbsp sugar
  • 2 egg yolks
  • 2/3 cup milk
  • 1/2 tsp vanilla extract
  • *Optional: semi-sweet chocolate chips
  • In a small bowl, combine cornstarch, flour, egg, and sugar. 
  • In a saucepan over medium heat, combine milk and vanilla extract and heat until warm. 
  • Take some of the milk mixture and gently stir it into egg mixture, then pour that into the saucepan. This will help prevent you from scrambling eggs in your cream!
  • Whisk the mixture until it starts to boil, making sure you scrape the edges so it doesn't burn or harden. It's important that you make sure it bubbles, because otherwise it could be gritty. 
  • After it's thickened, take it off of the heat, transfer it into another bowl, and place in the fridge until cool. 
  • *If you're using chocolate in it, stir in the chocolate after you remove the cream from the heat, until melted, then place in fridge!
The apple tarts will be in a separate post!

  • Remove crust from liners (if doing mini ones) and spoon or pipe cold pastry cream into the crust. 
  • Add berries over it, and enjoy!
This was one of the longest and most complex recipes that I've done, but I promise that it's super easy and doesn't take long at all! If you try this out, please tag me in a picture because I'd love to see your creations! Also, don't forget to subscribe to my blog for more posts!


  1. Yum! I'll have to give these a go- anything with pastry and fresh strawberries has got me.
    Caitie x

  2. let me know what you think about it if you try it out!