How to make bakery style summer fruits tartlet from scratch

By French Cooking Academy · 150 min

Ingredients

Instructions

1. Make the shortcrust: rub the cold, cubed butter into the flour with the salt and optional sugar, then bind with the milk. Chill, roll out and line the tartlet tins.
2. Blind bake the shells until set and golden.
3. Make the crème pâtissière: heat the milk with the vanilla, whisk the yolks with the sugar and cornflour, pour in the hot milk, return to the pan and cook until thick, then stir in the butter.
4. Press the strawberries through a sieve, keeping the juice; beat the butter with the sugar and add the juice a little at a time until it forms a creamy consistency.
5. Fill the cooled shells with pastry cream, arrange the summer fruit on top, then brush with the warm jam and water glaze.
6. Decorate with mint leaves and serve.

Summarized from French Cooking Academy's video. Watch it for the details.

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