Crème brulée tartlets with strawberries

Crème brulée tartlets with strawberries

Total: 2 hr | Active: 45 Min.
vegetarian
Nutritional value / piece: 303 kcal
, Fat: 20 g
, Carbohydrate: 26 g
, Protein: 5 g

Ingredients

8 pieces

Hint:


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
kochen@bettybossi.ch

Bases

1 rolled shortcrust pastry (approx. 32 cm Ø)
2 tbsp unsalted, shelled pistachios, finely chopped

Filling

2 dl full cream
1 dl milk
1 vanilla pod, cut lenghtwise, seeds scratched out
3 fresh egg yolks
30 g sugar

To serve

250 g strawberries, thinly sliced
1 parcel vanilla sugar
2 tbsp lime juice
2 tbsp coarse cane sugar
2 tbsp unsalted, shelled pistachios, coarsely chopped
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Utensils

For 8 small tins approx. 10 cm in diameter, greased

How it's done

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Bases

Unroll the pastry, sprinkle with the pistachios and roll with a rolling pin. Cut out 8 circles (each approx. 12 cm in diameter), place in the tart tins, prick firmly with a fork, chill for approx. 15 mins.

Filling

Bring the cream, milk and vanilla seeds to the boil in a pan. Remove the pan from the heat. Using the whisk on a hand mixer, beat the egg yolks and sugar for approx. 2 mins. until pale and creamy. Carefully stir in the milk, pour the filling into the tartlets.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 180°C. Remove, leave to cool, cover and chill for approx. 30 mins.

To serve

Mix the strawberries, vanilla sugar and lime juice, cover and leave to absorb for approx. 15 mins. Sprinkle sugar over the tartlets and caramelize with a blowtorch. Top with the strawberries and pistachios.

Good to know
Note: Cut out 7 circles, combine the leftover dough, roll out, cut out the final circle.

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