Have some friends coming over? There’s no better way to keep them entertained than with these cute and extremely delicious fruit tartlets. And here’s how Chef Georges Bouabjian prepares them:
1. Tartlet Base
250gr Flour
200gr Butter
175gr Sugar
75gr Egg Yolks
10gr Baking Powder
5gr Salt
Instructions:
- Using a flat beater, mix the butter, sugar & salt
- Add the egg yolks
- Add the flour & baking powder
- Mold the dough on the greased tartlets rings
- Bake at 180°C for 30 minutes
2. Crème Pâtissière
250ml Milk
70gr Sugar
50gr Egg Yolks
35gr Butter
25gr Cornstarch
1 Vanilla Pod
Instructions:
- Heat the milk, butter, half the sugar and the vanilla
- Beat the egg yolks, rest of the sugar and the cornstarch separately
- When the milk boils, pour part of the milk over the yolks then pour back into the milk, bring to boil and boil for approx. 2 minutes
- Cover the crème with film and freeze for 20 minutes to cool quickly
- Keep in the fridge until use
Assembly:
Pipe the crème pâtissière into the tartlets shells, slice or dice the fruits and arrange them depending your own taste.
