Basil Crème Pâtissière Summer Tartlets
An unusual yet winning flavour combination makes this summer tartlet a wondeful thing to behold. Perfect for summer picnics, parties and pure indulgence!
- Cooking time
- Prep time
- Servings6 portions
- 250g strawberries
|Energy (kcal)||0 kcal|
|Energy (kJ)||0 kJ|
|Protein (g)||0.0 g|
|Carbohydrate incl. fibre (g)||0.0 g|
|Carbohydrate excl. fibre (g)||0.0 g|
|Sugar (g)||0.0 g|
|Fibre (g)||0.0 g|
|Fat (g)||0.0 g|
|Saturated fat (g)||0.0 g|
|Unsaturated fat (g)||0.0 g|
|Monounsaturated fat (g)||0.0 g|
|Polyunsaturated fat (g)||0.0 g|
|Trans fat (g)||0.0 g|
|Cholesterol (mg)||0 mg|
|Sodium (mg)||0 mg|
|Salt (g)||0.00 g|
|Vitamin A (IU)||0 IU|
|Vitamin C (mg)||0.0 mg|
|Calcium (mg)||0 mg|
|Iron (mg)||0.00 mg|
|Potassium (mg)||0 mg|
- Preheat oven to 190°C, 170°C fan, Gas mark 5. Grease 6 x 10cm fluted tartlet tins.
- Place the flour, Stork Block and caster sugar into a food processor and blitz until mix resembles fine breadcrumbs. Add 2 brimming dessert spoons of cold water and blitz again until a dough just forms. Turn out onto a floured surface, roll out thinly and line 6 tartlet tins, trim the pastry. Leave to rest for 15 minutes in the fridge
- Then place on a baking sheet, prick the bases lightly with a fork and bake blind for 15 minutes. Remove the baking beans and greaseproof and bake for a further 5 minutes or until pastry is cooked and tinged golden brown. Leave to cool.
- Using a pestle and mortar thoroughly pound the basil leaves and sugar, until the sugar is green. Place the Stork, flour, Elmlea, milk and essence together in a saucepan. Bring to the boil whisking constantly until thickened. Remove from the heat and whisk in the egg yolks and the basil sugar, leave to cool.
- Divide the pastry cream between the pastry cases. Hull and thinly slice the strawberries and arrange in a circle over the cream. Finish with a strawberry in the centre, dust with icing sugar and serve.