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Add the egg yolk and vanilla extract, mixing until the dough starts to come together. 🍳🌟
If needed, add 1-2 tbsp cold water until the dough forms a cohesive ball. 💧
Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. ❄️
2. Make the pastry cream:
Heat the milk in a medium saucepan over medium heat until it’s hot but not boiling. 🥛
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. 🍚🥄
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. 🥄
Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened and bubbling. 🍲
Remove from heat and stir in the butter and vanilla extract. 🧈🌟
Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Cool completely. ❄️
3. Prepare the strawberry topping:
In a small saucepan, mix the sugar, lemon juice, cornstarch, and water. 🍋💧
Cook over medium heat, stirring constantly, until the mixture thickens. 🔥
Add the strawberries and cook for 1-2 minutes until slightly softened. 🍓
Remove from heat and let cool. ❄️
4. Form the tartlets:
Preheat the oven to 350°F (175°C). 🔥
Lightly grease a tartlet pan or muffin tin. 🧈
Roll out the chilled dough on a lightly floured surface to about 1/4 inch (0.5 cm) thick. 🌟
Cut circles from the dough and press them into the prepared pan, ensuring no air bubbles. 🍪
Bake for 15-20 minutes or until golden brown. ⏲️
Let the tartlet shells cool completely. 🍰
5. Assemble the tartlets:
Fill each tartlet shell with the chilled pastry cream. 🍮
Top with the strawberry mixture, covering the surface of each tartlet. 🍓
Chill in the refrigerator for at least 1 hour before serving. ❄️
Enjoy these delightful tartlets that are sure to impress!
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