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
Ingredients
- 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 |
Instructions
- 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.
