Fruit Tartlets with Cajeta Pastry Cream

Name: Fruit Tartlets with Cajeta Pastry Cream
Prep time: 540 min
Yield: 12
Cuisine: Internacional
Ingredients: 250 grams flour, (sablé dough); 125 grams butter, cold cut into squares (sablé dough); 50 grams icing sugar, (sablé dough); 1/2 tablespoons vanilla essence, (sablé dough); 1 egg, (sablé dough); 2 tablespoons water, cold (sablé dough); 500 milliliters whole milk, (for the pastry cream); 1 cup cajeta, (for the pastry cream); 1/4 cups corn syrup, optional (for the pastry cream); 1/4 cups cornstarch, (for the pastry cream); 30 grams butter, (for the pastry cream); 6 egg yolks, (for the pastry cream); fruits, of your choice for decoration

Sirom Reu

The fruit tartlets with cajeta pastry cream are a delicious dessert recipe to finish any meal with a flourish. Try these tasty individual tartlets with a delicious cajeta pastry cream.

Reviewed by Editorial Team of Kiwilimón

Published: 22-08-2013

Preparation

Medium

To prepare the dough, we place the butter with the flour and powdered sugar in a bowl and, with our hands, begin to combine them. When it has an oatmeal-like consistency, we add the egg and water until we have a uniform dough. We refrigerate for 30 minutes. To prepare the pastry cream, we heat the milk (reserve 1/4 cup) with the cajeta and corn syrup without letting it boil. Separately, in the reserved milk, we add the cornstarch and mix until well integrated. In another bowl, we whisk the yolks with a whisk and add the vanilla and the milk with the cornstarch. When the milk has heated enough, we remove it from the heat and gradually (it's important to do it gradually) add it to our yolk mixture while continuously whisking. Once well integrated, we return the mixture to low heat, whisking at all times, until it starts to thicken (after boiling for about 2 minutes). Once it has reached the desired thickness, we immediately pour it into another container, add the butter, and mix very well. We cover it with plastic wrap and set it aside until needed. For the tartlets, we take our dough out of the refrigerator, roll it out with a little flour to prevent sticking or between two sheets of plastic, using a rolling pin. We line our individual molds with the dough to a thickness of about 1 cm and bake at 200°C for 8 minutes. Let cool, unmold, add the cream, decorate with fruit to your liking, and enjoy!