Strawberry tarts

Strawberry tarts

Total: 3 hr 45 Min. | Active: 45 Min.
Nutritional value / piece: 386 kcal
, Fat: 22 g
, Carbohydrate: 38 g
, Protein: 8 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 ½ dl milk
2 tbsp sugar
½ vanilla pod, cut open lengthwise
1 organic lemon, a little grated zest
1 tsp Maizena cornflour
2 eggs
3 leaves gelatine, immersed in cold water for approx. 5 mins., drained

Shortcrust pastry

200 g white flour
1 pinch salt
80 g sugar
120 g butter, cut into pieces, cold
1 egg, beaten


500 g strawberries, quartered
1 tbsp icing sugar
1 dl full cream, whipped until stiff
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8 tart tins (each approx. 10 cm in diameter), greased and floured

How it's done


In a pan, whisk together the milk and all the other ingredients up to and including the eggs, bring to the boil over a medium heat, stirring constantly. Remove the pan from the hob, continue to stir for approx. 2 mins. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl, leave to cool, chill for approx. 2 hrs.

Shortcrust pastry

Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Tart bases

On a lightly floured surface, roll out the dough to approx. 4 mm thick. Cut out 8 circles (each approx. 10 cm in diameter), place in the prepared tins, prick the bases firmly with a fork, chill for approx. 15 mins.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tart bases from the tins and leave to cool on a rack.


Mix the strawberries and icing sugar. Stir the custard until smooth, fold in the whipped cream, divide between the tart bases. Arrange the strawberries on top.

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