Tartlets are a wonderful teatime sweet that impresses guests. This Strawberry-Hazelnut Tartlet is filled with Vanilla Bean Pastry Cream, making this delectable treat well-rounded with each bite.
Strawberry-Hazelnut Tartlet
2015-04-24 00:22:03
Yield: 10 tartlets • Preparation: 1 hour • Bake: 20 minutes • Refrigerate: 30 minutes • Freeze: 15 minutes
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup very finely chopped, toasted blanched hazelnuts, divided
- 1 cup salted butter, softened
- ½ cup confectioners’ sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 recipe Vanilla Bean Pastry Cream (recipe follows)
- 3 cups (¼-inch) sliced strawberries
- ⅓ cup red currant jelly, melted
- Garnish: chopped hazelnuts
Instructions
- Preheat oven to 325°.
- In a small bowl, combine flour, cornstarch, salt, and ½ cup hazelnuts, whisking well. Set aside.
- In a mixing bowl, combine butter, both sugars, and vanilla extract. Beat at high speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Add flour mixture to butter mixture, beating at low speed until incorporated. Cover bowl, and refrigerate for 30 minutes.
- Sprinkle 1 teaspoon hazelnuts into bottoms of 10 (3¾-inch) round tartlet pans. Divide dough evenly among pans. Sprinkle dough evenly with remaining hazelnuts. Press dough evenly into bottoms and up sides of pans. Place on a rimmed baking sheet. Place in freezer for 15 minutes. Prick bottoms of tartlet shells with a fork.
- Bake for 10 minutes. If tartlet shells are puffy, prick bottoms with a fork again. Bake tartlet shells until light golden brown, approximately 10 minutes more. Let shells cool completely on wire racks. Remove from pans.
- Spoon 2 to 3 tablespoons Vanilla Bean Pastry Cream into each tartlet shell. Arrange strawberries in an overlapping spiral fashion to form a flower. Brush strawberries with melted jelly. Spoon a small amount of pastry cream into center of each tartlet.
- Garnish with chopped hazelnuts, if desired.
- Serve immediately.
Notes
- Tartlet shells may be made in advance and stored in an airtight container in the freezer until needed. Thaw before using.
TeaTime Magazine https://teatimemagazine.com/
Vanilla Bean Pastry Cream
2015-04-24 00:23:48
Yield: 1½ cups • Preparation: 15 minutes • Cook: 5 to 7 minutes • Refrigerate: 4 hours
Ingredients
- 1¼ cups whole milk
- 1 vanilla bean, split in half lengthwise, scraped, and seeds and pod reserved
- 3 large egg yolks
- ¼ cup castor sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- ⅓ cup heavy whipping cream
Instructions
- In a small saucepan, combine milk and reserved vanilla seeds and pod. Heat over medium-high heat until bubbles begin to form, but do not boil milk. Steep for 5 minutes. Remove and discard pod.
- In a medium bowl, combine egg yolks, sugar, cornstarch, and flour, whisking well. Slowly add approximately ¼ cup hot vanilla milk to egg mixture. Slowly add remainder of hot milk, whisking constantly. Return mixture to saucepan.
- Cook over low heat, whisking constantly, until thickened, 3 to 4 minutes. Pour into a clean bowl, and cover surface of custard with plastic wrap to prevent a skin from forming. Refrigerate until cold, at least 4 hours and up to a day.
- In a mixing bowl, beat cream at high speed with an electric mixer until cream thickens and stiff peaks form. Fold whipped cream gently into cooled custard until combined.
- Refrigerate in an airtight container until needed, up to 4 hours.
TeaTime Magazine https://teatimemagazine.com/
From, May/June 2013
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