Sweet-Filled Tartlets
A delicate custard dessert! A treat for sweet lovers! Sweet-Filled Tartlets will please anyone who enjoys custard desserts. Soft, melt-in-your-mouth, and can be decorated with berries or soft fruits for extra flavor and elegance.
Updated : 24 September, 2025
Easy
About 1 hour.
Ingredients
Dough
300 grams
Wheat flour
150 grams
Butter
1
Eggs
to taste
Salt
40 grams
Sugar
Cream
5
Egg yolks
500 milliliters
Milk
50 grams
Sugar
1.5 teaspoon
Vanilla sugar
50 grams
Wheat flour
Decorating
6
Strawberry
1
Kiwi
1
Tangerine
40 grams
Grape
50 grams
Blueberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare the tartlet shells. Measure the ingredients for the shortcrust pastry. Butter should be cold.
Step 2
Sift the flour into a suitable bowl. Add salt and sugar, mix well.
Step 3
Grate cold butter into the dry mixture using a coarse grater.
Step 4
Rub the mixture by hand until it resembles crumbs. Work quickly to prevent the butter from melting.
Step 5
Beat the egg until smooth.
Step 6
Add the beaten egg to the butter crumbs and mix.
Step 7
Knead the shortcrust pastry quickly. Wrap in plastic wrap and refrigerate for 20–30 minutes.
Step 8
Roll the chilled dough to a thickness of about 0.5 cm (0.2 in). You can roll between parchment layers or in a plastic bag.
Step 9
Cut circles for tartlets with a round cutter. Re-roll leftover dough for more circles. My circles were 10 cm in diameter; adjust to your molds.
Step 10
Place each dough circle in a mold, pressing onto the sides.
Step 11
Distribute dough evenly, trimming excess gently from the top.
Step 12
Prick the bottoms with a fork to prevent air bubbles.
Step 13
Bake tartlets in a preheated 190°C (375°F) oven for about 12 minutes. Adjust time based on your oven. I made 18 tartlets.
Step 14
Prepare the custard cream. Measure all ingredients. Add sugar to taste if you like sweeter filling.
Step 15
Whisk egg yolks with sugar and vanilla sugar until smooth.
Step 16
Add flour to the yolks and mix until no lumps remain.
Step 17
Gradually pour about 120 ml (½ cup) milk into the mixture and mix well.
Step 18
Heat the remaining milk in a heavy-bottomed saucepan until hot (do not boil). Slowly pour in the egg-milk mixture while stirring continuously over medium heat.
Step 19
Keep stirring to prevent curdling. Cook until the custard thickens, lowering heat at the end. The finished custard should slowly coat the spatula. It will thicken further when cooled.
Step 20
Remove custard from heat. Cover with plastic wrap “in contact” to prevent a skin and cool.
Step 21
Prepare berries or soft fruits for decoration. Wash and dry them.
Step 22
Fill tartlets with custard and decorate with berries, fruit, and mint leaves. Enjoy!