Mini Wild Strawberry Tarts Barquettes De Fraises Des Bois
Indulge in the elegance of French patisserie with these *Mini Wild Strawberry Tarts (Barquettes de Fraises des Bois)*, a delightful treat bursting with fresh, seasonal flavor. Featuring a buttery, crisp tart shell filled with silky homemade pastry cream and crowned with jewel-like wild strawberries, this recipe is perfect for impressing guests or savoring a luxurious dessert at home. A light apricot glaze adds a glossy finish, enhancing both the flavor and presentation. With their bite-sized charm and refined ingredients, these mini tarts capture the essence of summer in every mouthful. Ideal for brunches, tea parties, or festive occasions, these delicate confections are the perfect showcase of classic French baking techniques.
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Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Powdered sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 250 milliliters Whole milk
- 50 grams Granulated sugar
- 20 grams Cornstarch
- 2 large Egg yolks (for pastry cream)
- 1 teaspoon Vanilla extract
- 200 grams Wild strawberries
- 2 tablespoons Apricot jam (for glazing)
- 1 tablespoon Water (for glazing)
Directions
Step 1
In a large bowl, combine the all-purpose flour and powdered sugar. Add the cold cubed butter, and use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Step 2
Add the egg yolk and cold water to the mixture. Gently mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 3
Preheat the oven to 180°C (350°F). Grease mini tartlet molds or barquette molds with a small amount of butter.
Step 4
Roll out the chilled dough on a lightly floured surface to 2-3mm thickness. Cut out pieces to fit your molds and press the dough gently into the molds. Trim any excess off the edges.
Step 5
Prick the base of each tart shell with a fork and line each with a small piece of parchment paper. Fill with pie weights or dried beans and blind bake for 10 minutes. Remove the parchment and weights, and bake for another 5-7 minutes or until golden. Let cool completely.
Step 6
To make the pastry cream, heat the milk in a saucepan until just simmering. In a mixing bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and pale.
Step 7
Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened.
Step 8
Remove the pastry cream from heat and stir in the vanilla extract. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin), and let cool.
Step 9
Fill each cooled tart shell with pastry cream, smoothing the surface with a spoon or spatula.
Step 10
Arrange wild strawberries on top of the pastry cream, slightly overlapping for a decorative effect.
Step 11
In a small saucepan, melt the apricot jam with water over low heat until smooth. Strain to remove any solids if needed. Brush the glaze gently over the strawberries to give them a shiny finish.
Step 12
Refrigerate the tarts for at least 30 minutes to set before serving. Enjoy!
Nutrition Facts
| Serving size | (1007.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2380.8 |
| Total Fat 105.5g | 0% |
| Saturated Fat 61.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 801.7mg | 0% |
| Sodium 153.1mg | 0% |
| Total Carbohydrate 320.0g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 137.9g | |
| Protein 39.5g | 0% |
| Vitamin D 167.6IU | 0% |
| Calcium 439.6mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1020.4mg | 0% |
Source of Calories