- Prep
- 30 min
- Cook
- 25 min
- Total time
- 55 min
- Yield
- 4-6 servings
- Difficulty
- Medium
- Calories
- 475 kcal
Quick summary
“The strawberry tarts with cream and basil balance the flaky crunch of the golden pastry with the silky creaminess of the classic vanilla pastry cream. The unusual pairing of fresh strawberries with small basil leaves introduces a fresh and sophisticated spring signature.”
What you need to know
- Baking the puff pastry pierced with a fork prevents disorderly puffing and ensures flat and crispy bases at 200°C.
- The correct tempering of the yolks with hot milk prevents the eggs from coagulating, resulting in a smooth and velvety cream.
- The cold butter incorporated at the end of the cream cooking provides a glossy finish and silky high-confectionery texture.
Ingredients
Main
- roll (approx. 300g) Puff Pastry
- g, washed, dried, and sliced Fresh Strawberries
- tablespoons Refined Sugar (for the strawberries)
- unit Lemon zest
- small leaves, more for decoration Fresh Basil Leaves
- tablespoons, heated and strained Apricot jam (optional, for shine)
- ml Whole Milk
- unit, or 1 teaspoon of good quality vanilla extract Vanilla Bean
- large units Egg Yolks
- g Refined Sugar (for the cream)
- g Cornstarch (Maizena)
- g, cold, cut into cubes Unsalted Butter
Instructions
Principal
- Line a baking sheet with parchment paper. Unroll the puff pastry and cut it into 4 or 6 equal rectangles or circles. Make small holes in the dough with a fork, except on the edges, to prevent it from inflating too much in the center.
- Take the puff pastry to the preheated oven at 200°C for approximately 12-15 minutes, or until it is golden and crispy. Remove from the oven and let cool completely on a wire rack.
- In a saucepan, heat the whole milk with the seeds and the vanilla bean (if using the bean) until almost boiling. Remove from heat and discard the pod.
- In a separate bowl, beat the egg yolks with the 70g of refined sugar until a light and fluffy cream forms. Add the cornstarch and mix well until completely incorporated.
- Slowly pour half of the hot milk over the egg yolk mixture, beating vigorously to temper the yolks and prevent them from cooking. Return this seasoned mixture to the pot with the rest of the milk.
- Bring to medium heat, stirring constantly with a whisk, until the cream thickens and reaches the desired consistency. Cook for another minute to ensure the starch cooks completely.
- Remove the cream from the heat and add the cold butter in cubes, mixing until it melts and leaves the cream smooth and shiny. Transfer the cream to a clean bowl, cover with plastic wrap in direct contact with the surface, and refrigerate for at least 1 hour to cool.
- In a bowl, mix the sliced strawberries with the 2 tablespoons of refined sugar and the lemon zest. Let rest for about 10-15 minutes, so they release some juice and intensify the sweetness.
- Finely cut the fresh basil leaves. This step should be done just before assembly to preserve the aroma.
- Carefully spread a generous layer of the already cold pastry cream over each baked and cold puff pastry base.
- Arrange the sliced strawberries beautifully and harmoniously over the cream.
- Brush the strawberries with heated and strained apricot jam (optional) for extra shine and to protect the fruit.
- Finish by sprinkling chopped fresh basil leaves over the tartlets. Serve immediately to enjoy the crunchiness of the dough.
Chef's tips
- Slice the strawberries moments before assembly so they don't release excess water that softens the pastry cream.
- Cover the hot cream with plastic wrap in direct contact with the surface to prevent the formation of a dried film.
- Brush heated and strained apricot jam over the fruits to provide a store-bought shine and protection against dehydration.
Variations
- Finely chop the fresh basil leaves and infuse directly into the hot milk of the cream to perfume the dairy base.
- Sprinkle toasted chopped shelled pistachios over the assembled tartlets to add vivid green color and crunch.
- Add finely grated lemon zest to pastry cream to enhance the citrus contrast with the fruit's sweetness.
Substitutions
- Ready-made puff pastry can be substituted with traditional sweet sablée dough baked in removable-bottom tartlet pans.
- Fresh strawberry can be replaced by fresh raspberries, blackberries, blueberries, or thin slices of fresh ripe fig.
- The vanilla bean can be replaced by 1 teaspoon of good quality natural vanilla extract in the heated milk.
How to store
Keep the assembled tartlets in a pie box or protected container in the refrigerator for up to 2 days. For the best gastronomic experience of flaky crunch, it is recommended to assemble the tartlets up to 3 hours before serving to guests.
Can it be frozen?
Puff pastry bases baked without filling can be frozen in a rigid container for up to 30 days; heat for 3 minutes in the oven before using. The cream and tartlets assembled with fresh strawberries should not be frozen.
What to serve with
Pairs with chilled brut sparkling wines, light dessert wines like Moscato d'Asti, well-pulled espresso coffee, or scented white tea. It is the perfect dessert to cap off refined weekend lunches or special celebrations.
Frequently asked questions
Can I prepare the pastry cream the day before?
Yes, keep the cream refrigerated with plastic wrap in contact for up to 48 hours and whisk slightly with a whisk before assembling.
How to prevent strawberries from becoming opaque after being sliced?
Brush a thin layer of warm, strained apricot jam over the fruits to maintain the shine and protect the freshness.
Doesn't basil make the dessert taste like a savory dish?
No, basil has floral and anise notes that harmonize with fresh strawberries and break the sweetness of the cream.
How do you prevent the bottom of puff pastry from staying raw and soggy?
Bake the puff pastry in a well-preheated oven at 200°C on a metal baking sheet until the base is golden and crispy.
