Strawberry Tartlets | Easy and Irresistible Mini Pies

INGREDIENTS:

For the dough:

• 125 g melted butter
• 125 g of powdered sugar
• 250 g type 55 flour (without yeast)
• 1 eggs

For the pastry cream:

• 50 g flour 55 (without yeast)
• 150 g of sugar
• 500 ml of milk
• 1 lemon peel
• 1 Tbsp vanilla flavoring
• 5 egg yolks

For the filling:

• Strawberries
• Strawberry jam

PREPARATION:

For the dough: place the melted butter, powdered sugar, flour and egg in a bowl. Knead everything until you get a smooth and uniform dough.

Sprinkle the table with flour, spread the dough with your hands, cover and let it rest for 20 minutes.

Grease the tartlet molds with butter and sprinkle with flour. Stretch the dough with a rolling pin on a floured surface and, using the rolling pin, cover the tartlets with the dough.

Shape the dough into shapes with your fingers and cut off the excess dough.

Prick the bottom of the pies with a fork and bake in a preheated oven at 200ºC for 15 minutes.

Remove from the oven, let it cool and then remove it from the mold.

For the pastry cream: mix the sugar with the flour in a bowl.

Combine the milk with the cinnamon stick and lemon peel or vanilla flavoring in a pan and bring to a boil.

Beat the egg yolks in a bowl until they flake.

When the milk boils, reduce the heat to low, add the sugar and flour mixture and stir with a whisk, over medium heat, until it thickens.

Remove from the heat and add the egg yolks, stirring constantly with the sticks.

Bring it back to the heat and stir until it thickens.

Remove from the heat, pour the cream into a dish and remove the lemon peel and cinnamon stick.

Cover the cream with cling film directly on the cream to avoid creating a layer and let it cool completely before using.

For the filling: fill the tartlets with pastry cream, place a strawberry in the middle and arrange the sliced strawberries around it.

Spread the strawberries with strawberry jam and keep in the cold until serving.