Strawberry tartlets


This is so exciting! One of my goals for this summer was to create this blog and reach 1000 views by July 31st (why this date, well summer would kinda be over for me by then). Awesomely bakeandread already surpassed that number! And for that reason I decided to bake a recipe I’ve been wanting to do for a long time STRAWBERRY TARTLETS!

This was one of my fav desserts ever when I was little, I used to always order when my mom would take me to cafés J

Thank you so much to everyone who’s visit my blog and has been keeping up with either Waltz, Coffee & the City or the recipes I’ve been posting ❤ Seriously, it’s made me so happy ^.^!

Here’s the recipe:



  • – 2c milk (it can be any kind, I use 1%)
  • – ¼ cup of cornstartch
  • – ¼ cup of sugar
  • – 2 egg yolks
  • – A little bit of lemon zest
  • – 1tsp of vanilla extract
  • – ½ tsp of salt

Base de la tartaleta

  • – 1 1/3 cup of all-purpose flour.
  • – ¼ cup of powder sugar (it has to be powder sugar so it mixes better with the rest of the ingredients)
  • – A pinch of salt.
  • – 1 tbsp of cocoa powder (you can skip this step if you want)
  • – 1 bar of unsalted butter (COLD, cut in small pieces)


Make sure that the butter is cold y not at room temperature. Do not put a lot of lemon zest in the custard, the zest gives it a slight lemon pie taste, if you don’t like it simply skip this ingredient. For the tartlets I used molds with removable bottoms but you can use whichever you have.


  • – Add all of the custard ingredients a saucepan and whisk it together until blended complety.
  • – Place them on medium heat stirring constantly. In my case, it only took about three minutes for the mixture to start thickening, I reduced the heat and kept stirring for four more minutes.
  • – Take it off the heat and let it cool while you prepare the crust. When it’s warm enough put it on the fridge to cool completely.

Crust (You can use a food processor or use your hands like me J)

  • – Buttered the molds and set them aside. Some molds don’t need to be buttered and because the crust is so buttery, technically, you wouldn’t need to do this step. But just in case do it.
  • – Combine all dry ingredients in a medium bowl.
  • – Take out the unsalted butter and cut it in small pieces. Then, add them to the dry mixture.
  • – Mix all together until it resembles bread crumps and it holds together when you press them.
  • – Place a little bit of the mixture on each mold and press it against it to shape the shells. Use a spoon afterwards to smooth it out (DO NOT EXCEED THE AMOUNT ON EACH MOLD, the mixture should be enough for at least four big tartlets).
  • – Place them on the freezer for about 15min.

¡Time to preheat the oven to 400F (200C)!

  • – Put them in the oven for 13-14mim (NO MORE!)
  • – Take them out and let them cool in the molds for 5min. Get them out of the molds and let them cool completely.
  • – Place the custard in a Ziploc bag and cut one of the corners, fill each shell considerably.
  • – Add pieces of strawberry and blue berries or any other kind of fruit you want.
  • And that’s it! Hope you enjoy them!!

If you liked this recipe, can you be awesome and do the following?

  • LIKE it and hope you try it.
  • COMMENT your thoughts or any questions you may have in regards to the process or substitutes for ingredients.
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  • SHARE so others can view this recipe!

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