Small strawberry tartlets with almond cream

Antoine Long
4 5
10 mins
10 mins


Servings: 8
  • 7-10 Tbsp Shape: Tartelette tin with lifting base, approx. 12 cm Ø, possibly in the shape of a heart (as a substitute for a total of 48 minitartelettes in a 24 mini muffin tin)
  • 250 g flour, 75 g sugar
  • 1 Egg (Gr. M)
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 1 pinch Salt
  • 125 g cold butter
  • 1 package Vanilla custard powder
  • 1⁄2 l milk, 4 tablespoons sugar
  • 100 g Whipped cream
  • 2 TEASPOONS Amaretto
  • 7-10 Tbsp Butter
  • 7-10 Tbsp Flour
  • 500 g Strawberries
  • 7-10 Tbsp Icing sugar


  1. 1

    For the short pastry, knead flour, sugar, egg, vanilla pulp, salt and butter in pieces with the dough hooks of the mixer to a smooth dough. Form into a ball and chill for at least 1 hour (see right).

  2. 2

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease tins with butter. Roll out the dough on a slightly floured work surface and cut out 8 circles of approx. 12 cm Ø (alternatively 48 circles of approx. 5 cm Ø).

  3. 3

    Place the dough circles in the moulds or troughs and press on the edges (see right). Bake in a hot oven for about 10 minutes. Leave to cool. Remove from the mould and let cool down.

  4. 4

    For the almond cream, stir pudding powder, 6 tablespoons of milk and 3 tablespoons of sugar until smooth. Boil up the rest of the milk. Stir the pudding powder into the boiling milk, bring to the boil and simmer for about 1 minute. Leave to cool slightly.

  5. 5

    Whip the cream until semi-stiff and allow 1 tbsp. sugar to trickle in. Stir in Amaretto. Fold the cream into the pudding.

  6. 6

    Fill almond cream into tartlets. Wash, clean and halve the strawberries. Cover tartelettes with strawberries. Dust with icing sugar.

Nutrition Facts

370 kcal
45 g
18 g
5 g