Strawberry-Hazelnut Tartlets


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
Yield: 10 tartlets • Preparation: 1 hour • Bake: 20 minutes • Refrigerate: 30 minutes • Freeze: 15 minutes
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  1. 1 cup all-purpose flour
  2. 3 tablespoons cornstarch
  3. ¼ teaspoon salt
  4. 1 cup very finely chopped, toasted blanched hazelnuts, divided
  5. 1 cup salted butter, softened
  6. ½ cup confectioners’ sugar
  7. 2 tablespoons light brown sugar
  8. 1 teaspoon vanilla extract
  9. 1 recipe Vanilla Bean Pastry Cream (recipe follows)
  10. 3 cups (¼-inch) sliced strawberries
  11. ⅓ cup red currant jelly, melted
  12. Garnish: chopped hazelnuts
  1. Preheat oven to 325°.
  2. In a small bowl, combine flour, cornstarch, salt, and ½ cup hazelnuts, whisking well. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with chopped hazelnuts, if desired.
  8. Serve immediately.
  1. Tartlet shells may be made in advance and stored in an airtight container in the freezer until needed. Thaw before using.
TeaTime Magazine
Vanilla Bean Pastry Cream
Yield: 1½ cups • Preparation: 15 minutes • Cook: 5 to 7 minutes • Refrigerate: 4 hours
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  1. 1¼ cups whole milk
  2. 1 vanilla bean, split in half lengthwise, scraped, and seeds and pod reserved
  3. 3 large egg yolks
  4. ¼ cup castor sugar
  5. 2 tablespoons cornstarch
  6. 2 tablespoons all-purpose flour
  7. ⅓ cup heavy whipping cream
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate in an airtight container until needed, up to 4 hours.
TeaTime Magazine
From, May/June 2013

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May June 2013


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