Tarts of pie crust with cream
Tartellette di pasta brisée con crema
Crumbly tartlets of pie crust, stuffed with pastry cream and decorate with fresh seasonal fruit.
The tartlets of pie crust with cream they are a dessert to serve at the end of a meal, for a afternoon snack cured or in an assortment of small pastries. The crumbly base offers a sharp contrast to the soft and velvety texture of the pastry cream, while fresh fruit adds color, juiciness, and a natural touch that lightens the overall effect. The recipe is a traditional dessert. The result depends on the balance between the pastry, worked with cold butter to maintain its crispness, and the cream, thickened by thecornstarch and scented with lemon and vanilla. Blind baking allows the shells to remain dry and golden, ready to accommodate the filling without losing their consistency. An optional glaze of neutral gelatin completes the fruit's appearance with a glossy, neat finish.
Instructions
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3 steps · natural Italian voice
Prepare and cook the brisée shells
Quickly sand the flour with the cold butter, add salt and sugar, then pour in the iced water a tablespoon at a time until the dough comes together. Wrap it and refrigerate for 20 minutes. Roll it out to 3 mm, line 8 ramekins, and blind bake at 180°C (356°F) for 12-15 minutes, until golden brown. Let it cool.
Prepare the pastry cream
Bring the milk to a boil with the lemon zest and vanilla. Beat the egg yolks with the sugar and cornstarch, pour in the hot milk, stirring, and cook over medium heat until the cream thickens. Cover it with plastic wrap in contact and let it cool.
Stuff and decorate
Fill each cold shell with the pastry cream, distributing it evenly. Top with fresh seasonal fruit and, if desired, brush the surface with melted neutral gelatin: the fruit will appear glossy and the decoration will remain neater.
Chef's Tips
To obtain crumbly and regular shells, quickly work the cold butter into the flour and add the ice water only as needed to compact the dough.
Ingredients
- For the brisée: (7.05 oz) 200 g flour, (3.53 oz) 100 g cold butter, 3-(4 tbsp) 4 tablespoons of ice water, 1 pinch of salt, (1 tsp) 1 teaspoon of sugar
- For the cream: (16.91 fl oz) 500 ml milk, 4 egg yolks, (3.53 oz) 100 g sugar, (1.41 oz) 40 g cornstarch, lemon zest, vanilla
- Fresh seasonal fruit to decorate
- Neutral gelatin for polishing fruit
⚠️ Automatic ingredient-based detection. Always check product labels.
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