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
Ingredients
Shortcrust
Vanilla Cream
- 1 Tsp. Tapioca Starch
- 200 ml Milk
- 1 pcs. Egg
- 1.5 Tbsp. Erythritol
- 1 Tsp. Vanilla Paste
Topping
- 100-200 gr. Fresh Strawberries
Instructions
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Vanilla Cream
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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
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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.
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Then take it out of the oven and let it cool down.
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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!
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