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Tartlets with Instant Pastry Cream

An incredibly delicious, tempting vanilla treat with fresh fruit. Tartlets filled with instant pastry cream are an easy way to show your family some love — a treat no one, young or old, will turn down. This amount of ingredients makes about 24 tartlets. If you've got a smaller crowd of sweet tooths, just halve everything, or use half the dough and freeze the rest. Choose good-quality butter; you can substitute margarine, but it's not recommended.

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Cakes with dry custard
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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 12 % 6 g
Fats 29 % 15 g
Carbohydrates 59 % 30 g
278 kcal
GI: 7 / 10 / 83
    1. First make the tartlet shells. Since they're filled only after cooling, make them ahead. Here's how: crack the egg into a deep bowl and beat it smooth with a fork; add the sugar and room-temperature butter; cream everything together until smooth; sift in the flour and add the baking soda slaked with vinegar; knead a soft, supple dough; divide it into equal pieces and press them into the tartlet molds; bake the filled molds at 400°F (200°C) for 15 minutes; let the shells cool in the molds before carefully removing them. Tip: spread the dough in a thin layer at the base so it doesn't puff up too much while baking. If it does rise at the bottom, open the oven 5 minutes into baking and press the center down with the bottom of a shot glass. 2. Now make the cream — with an instant pastry cream mix it couldn't be easier: pour the powder into a small saucepan, add 100 ml of cold milk, and whisk until completely smooth; bring the remaining milk to a boil in a saucepan; pour the hot milk into the mixture, stir, and return it to the heat; scrape in the seeds from the vanilla bean; cook the cream until it boils, then cool it; whip the warm cream with a mixer. 3. Rinse the strawberries and halve each one. Slice the mango into thin pieces. Rinse the raspberries. Fill the shells with cream and top with raspberries, strawberries, and mango slices. A mint leaf adds a bright, fresh finishing touch. Help yourself!

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

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Strawberries - 30  kcal/100g
  • Fresh frozen sweet strawberries - 44  kcal/100g
  • Raspberry - 42  kcal/100g
  • Fresh frozen sweet raspberries - 50  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Mango - 67  kcal/100g
  • Vanilla pod - 287  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Dry cream for cake - 400  kcal/100g

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