Shortcrust Tartlets with Custard
Delicate pastry baskets filled with creamy custard and topped with berries. A perfect dessert for any occasion.
Updated : 18 July, 2025
Easy
About 30 min.
Ingredients
Tartlets
270 grams
Wheat flour
200 grams
Butter
100 grams
Sugar
30 grams
Cornstarch
1
Egg yolks
0.2 grams
Salt
Cream
300 milliliters
Milk
3
Egg yolks
50 grams
Sugar
30 grams
Wheat flour
1 tablespoon
Vanilla sugar
Filling
250 grams
Raspberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared to use more or less flour than the recipe indicates. Focus not on the flour amount, but on the dough consistency you want.
Preparation
Step 1
Use high-grade wheat flour. Butter should be at room temperature, so take it out of the fridge in advance. Adjust the amount of sugar to your liking.
Step 2
In a bowl, mix the room temperature butter with sugar, salt, and flour using a whisk.
Step 3
Add the egg yolk and whisk again until smooth.
Step 4
Add sifted flour mixed with starch and quickly knead into a soft, pliable shortcrust dough.
Step 5
Once the dough comes together in a ball, wrap it in plastic wrap and chill in the fridge for 30 minutes.
Step 6
Divide the dough among tartlet molds (10 pieces total) and press into the molds. To make removal easier, dust the molds with flour first. Poke the bottoms with a fork.
Step 7
Chill the filled molds for another 30 minutes. Then bake in a preheated oven at 356°F (180°C) for 10-12 minutes until half-baked.
Step 8
Meanwhile, prepare the custard. You can use only yolks or 2 large whole eggs. If using whole eggs, flour is optional.
Step 9
In a saucepan, gently heat the milk over low heat - do not boil.
Step 10
In a bowl, whisk the yolks with sugar, vanilla sugar, and flour until smooth.
Step 11
While stirring constantly, slowly pour in a bit of the warm milk to temper the mixture - no lumps should form. Then pour the mixture back into the saucepan with the remaining milk.
Step 12
Return to the stove and cook over low heat, stirring constantly, until thickened. Do not let it boil, or the custard will separate. It should be creamy, not too thick.
Step 13
Pour the custard into the tartlets and return to the oven for another 10 minutes until the custard is set and thickened. Let cool to room temperature, then carefully remove from molds. If stuck, tap the mold with a knife.
Step 14
Top with fresh raspberries or any fruits/berries of your choice.
Step 15
Decorate with mint leaves and serve. Enjoy!