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Delicious tartlets for mid afternoon. The same recipe is used to make a large tart cake. So tiu choose the size and do not forget to enjoy this delicious dessert.
For the dough: Preheat the oven to 180 ° C and prepare a refractory for baking, I use the cupcakes for the shape of tartlets, if you will make a large one use a larger one as standing. Remember to gum up and flour them.
Mix the flour, baking powder and 5 tablespoons of sugar with a fork.
Place the butter and mix with a whisk until you have a dough.
Now knead with your hands until you create a ball and let it rest while you prepare the pastry cream.
Place the dough in the mold of the cupcakes making the shape of it, if you make a large one place it in the refractory that you have chosen and give the shape of a base of tartlets.
With the oven at 180 ° C, Place about 20-25 minutes or until they are golden, remove them and let stand.
Pastry cream: In a blender Place 1/2 cup of milk, sugar, cornstarch or cornstarch and 4 yolks, liquefy.
Place the remaining milk and vanilla in a saucepan over medium heat. When it is hot but not boiling, you will begin to stir it preferably with a wooden spoon. It takes a little bit, when you start to thicken you keep turning it and when you have the desired consistency you take it out of the fire. Let stand
Place the pastry cream with a sleeve and pour it into the molds of the tartlets.
PRESENTATION
Decorate your taste with strawberries and custard.
TIPS
To know if the custard is ready, take a little with the spoon and turn it over, if the cream falls into the pot you should wait longer, if it stays still in the spoon it is because it is ready.
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* Percentage of daily values based on a 2,000-calorie diet.
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