Strawberry tarts with vanilla cream

Name: Strawberry tarts with vanilla cream
Ingredients: 2 eggs; 100 g sugar; grated zest of 1 lemon; 100 ml oil; 1 sachet baking powder; 300 g flour; 1 teaspoon oil for the tin; 3 eggs; 7 tablespoons sugar; 4 tablespoons flour; 3 tablespoons starch; 1 vial vanilla essence; 4 sachets vanilla sugar; 1000 ml milk; 500 g strawberries

Dessert - Strawberry tarts with vanilla cream by Manuela O. - Recipia

Strawberry tarts with vanilla cream are tender little pastry shells filled with vanilla custard and topped with fresh fruit. The oil-based dough is baked in a muffin tin, and the cooked custard is chilled before it goes into the shells; you’ll get about 17-18, depending on the size of the tins. I like them cold, with the custard set nicely in the shells. Prep: 30 minutes. Cook: 45 minutes. Rest: 60 minutes. Total time: 135 minutes. Servings: 18. Approximately 230 kcal and 6 g protein per serving.

Ingredients

For the dough

2 eggs
100 g sugar
grated zest of 1 lemon
100 ml oil
1 sachet baking powder
300 g flour
1 teaspoon oil for the tin

For the custard

3 eggs
7 tablespoons sugar
4 tablespoons flour
3 tablespoons starch
1 vial vanilla essence
4 sachets vanilla sugar
1000 ml milk

For decoration

500 g strawberries

Preparation

1. Beat 2 eggs with 100 g sugar, the grated zest of 1 lemon and 100 ml oil, added gradually, until fluffy. Stir in the baking powder and 300 g flour, then knead until you have an elastic dough. 2. Grease the muffin tin with 1 teaspoon oil and dust with flour. Press the dough into the cups, prick it with a fork and divide it into 17-18 little shells. 3. Bake the shells at 180°C for 20 minutes, until the edges are lightly golden. Leave them to cool. 4. Mix 3 eggs with 7 tablespoons sugar, 4 tablespoons flour, 3 tablespoons starch, the vanilla essence and 4 sachets vanilla sugar. 5. Bring 1 l milk to a boil, about 10 minutes. Take it off the heat, gradually whisk a few ladlefuls of hot milk into the egg mixture, then pour the mixture back into the pot and cook over low heat for 15 minutes, stirring, until the custard thickens. 6. Leave the custard to cool for 60 minutes. Fill the shells with custard and decorate with 500 g strawberries, washed and thoroughly dried.

Notes

They go well with black tea; they’re like mini bakery tarts, but the homemade shells are more crumbly. The empty shells can be baked a day ahead; once filled, keep the tarts covered in the fridge and eat them within 3 days. For a tangier taste, replace 250 g of the strawberries with 250 g raspberries. The dough contains gluten, and the custard contains eggs and milk. Choose firm strawberries, remove the stems after washing and dry them well so they don’t leave water on the custard. Very ripe fruit is easily crushed when sliced, so you can leave small strawberries whole. Larger tins make fewer, wider shells; keep an eye on the browning towards the end of baking. The dough sometimes puffs up a little; while the shells are still warm, gently press down the middle with the back of a teaspoon.