Paris Mood! Tartelettes from fraises et crème pâtissière! I love shortcrust pastry and in combination with vanilla cream and strawberries I baked these sweet tartelettes. The shortcrust pastry is also made with spelt flour and as a sugar substitute I used erythritol.
Tarteletes aux fraises
- 1 Tsp. Tapioca Starch
- 200 ml Milk
- 1 pcs. Egg
- 1.5 Tbsp. Erythritol
- 1 Tsp. Vanilla Paste
- 100-200 gr. Fresh Strawberries
For the vanilla cream, put all the ingredients in a pan and heat over medium heat stirring constantly until the mixture is creamy. Remove the pan from the heat and continue stirring for about 2 minutes. Pass the cream through a sieve and place in the fridge.
Shortcrust & Topping
For the shortcrust pastry, put all the ingredients in a bowl and form into a dough. Cool briefly and then cut to the desired shape for the tartelletes. Prick the base with a fork and then bake in the oven at 200° C for 10 min. in a fan oven. You can also bake the shortcrust pastry blind.
Then take it out of the oven and let it cool down.
Cut the strawberries into thin slices. Fill the bases with the vanilla cream and cover with the strawberries.
I hope you enjoyed the recipe & I look forward to your comments on my healthy Strawberry Tartes and let me know how your version of this recipe has become!
♡ Gloria Corazon Sommer
P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!