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Tartlets with Sweet Filling

A wonderfully delicate cream dessert! A treat for anyone with a sweet tooth! These tartlets with a sweet filling will please everyone who loves custard desserts. They're a very tender, melt-in-your-mouth treat! You can top them with any berries or soft fruit, which adds extra flavor and a festive look.

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Tartlets with sweet filling
Tartlets with sweet filling Tartlets with sweet filling Tartlets with sweet filling
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 28 % 11 g
Carbohydrates 60 % 24 g
214 kcal
GI: 13 / 4 / 83

Cooking method

  1. Step 1:

    Step 1

    How do you make tartlets with a sweet filling? First make the tartlet shells. Measure out the ingredients for the shortcrust pastry. The butter should be cold.

  2. Step 2:

    Step 2

    Sift the flour into a bowl of a suitable size. Add the salt and sugar and mix everything.

  3. Step 3:

    Step 3

    Grate the cold butter into the dry ingredients on a coarse grater.

  4. Step 4:

    Step 4

    Rub everything together with your hands until it forms crumbs. Work quickly so the butter doesn't melt from the heat of your hands.

  5. Step 5:

    Step 5

    Beat the egg until smooth.

  6. Step 6:

    Step 6

    Add the beaten egg to the butter crumbs and mix.

  7. Step 7:

    Step 7

    Quickly knead the shortcrust dough. Wrap it in plastic wrap and refrigerate it for 20–30 minutes.

  8. Step 8:

    Step 8

    Take the chilled dough out of the fridge and roll it out to about 1/4 inch (0.5 cm) thick. You can roll the dough between two sheets of parchment. I find it easier to put the dough inside a large plastic bag; after rolling, I cut the bag along the seams and peel off the top layer.

  9. Step 9:

    Step 9

    Cut out rounds for the tartlets with a round cutter. Re-roll the dough scraps to cut more. My rounds are 4 inches (10 cm) across. The size depends on the tartlet molds you're using; it's best if the rounds are a little larger than the top diameter of the molds.

  10. Step 10:

    Step 10

    Press each round of dough into a mold, draping the dough up the sides.

  11. Step 11:

    Step 11

    Press the dough into the sides and bottom of the mold, and trim off the excess by gently pressing down on the rim.

  12. Step 12:

    Step 12

    Prick the bottoms of the molds with a fork to keep bubbles from forming during baking.

  13. Step 13:

    Step 13

    Bake the tartlet shells in an oven preheated to 375°F (190°C) for about 12 minutes. The setting and time may vary — go by how your own oven behaves. I got 18 tartlets.

  14. Step 14:

    Step 14

    Make the custard. Measure out all the ingredients from the list. If you like a sweeter filling, you can add more sugar.

  15. Step 15:

    Step 15

    Combine the egg yolks with the sugar and vanilla sugar and whisk until smooth.

  16. Step 16:

    Step 16

    Add the flour to the yolks. Whisk until there are no lumps.

  17. Step 17:

    Step 17

    Pour about 120 ml of milk into the mixture and stir well until smooth.

  18. Step 18:

    Step 18

    In a heavy-bottomed pot, heat the rest of the milk until hot — there's no need to bring it to a boil. Over medium heat, stirring constantly, pour in the flour mixture in a thin stream.

  19. Step 19:

    Step 19

    So the eggs don't curdle, never stop stirring the custard. Keep cooking it over medium heat. Soon the custard will start to thicken noticeably. Toward the end, lower the heat to its minimum. The finished custard drips slowly off the spatula. It thickens further as it cools.

  20. Step 20:

    Step 20

    Take the finished custard off the heat. To keep a skin from forming on the surface, press plastic wrap flush against the custard and let it cool.

  21. Step 21:

    Step 21

    To decorate the tartlets, you can use any berries and soft-fleshed fruit. Choose whatever you like. Wash and dry all the berries and fruit.

  22. Step 22:

    Step 22

    Fill the tartlets with custard and top with berries or fruit and mint leaves. Enjoy!

  • Keep in mind that everyone's oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, check out the helpful tips on how ovens behave!
  • So the oven has time to reach the right temperature, turn it on ahead of time (10–20 minutes before you start cooking).

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Strawberries - 30  kcal/100g
  • Fresh frozen sweetened strawberries - 44  kcal/100g
  • Grapes - 65  kcal/100g
  • Tangerines - 33  kcal/100g
  • Canned tangerines - 40  kcal/100g
  • Kiwi - 48  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted table butter - 709  kcal/100g
  • Unsalted farmer's butter - 661  kcal/100g
  • Salted farmer's butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Vanilla sugar - 379  kcal/100g
  • Blueberries - 36  kcal/100g

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