Strawberry and Pastry Cream Mini Tarts
Ingredientes
- 1 puff pastry, store-bought or homemade
- 1 beaten egg
- Sugar for sprinkling
- 250 g strawberries, sliced
For the Pastry Cream:
- 2 cups milk
- 1/2 cup sugar, divided
- 1 tbsp vanilla extractÂ
- 5 egg yolks
- 1/4 cup cornstarch
Instrucciones
- Preheat the oven to 400F/200C. Cut the pastry into 6 rectangles and use a knife to score a border inside each rectangle. Brush each rectangle with beaten egg and sprinkle the edges with sugar. Bake for 15 minutes or until they start to turn golden.
- For the pastry cream: In a small saucepan, heat the milk, 1/4 cup of sugar, and vanilla over medium-low heat. In a bowl, mix the cornstarch and the remaining 1/4 cup of sugar. Add the egg yolks and mix well. Gradually add a few tablespoons of the hot milk to the egg mixture. This is done to temper the yolks and prevent them from curdling. Once tempered, pour the egg mixture into the saucepan with the hot milk. Bring to a low boil again, stirring constantly, for 2-3 minutes. Allow to cool with plastic wrap directly on the pastry cream to prevent the formation of a skin.
- Using a knife, cut out the center rectangle of each tart so that the center can sink. Fill each tart with pastry cream and top with the sliced strawberries.