Pastry Cups with Caramel Custard and Strawberries

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

If the pastry cups are small, you can get 12 or even 20. The key is to monitor the thickness of the dough; an optimal thickness for these pastry cups is 3–5 mm. You can also fill the cups with any store-bought cheese dessert or pudding.

Ingredients

Wheat Flour - 7.8 oz
Egg white - 1 piece
Butter - 3.5 oz
Powdered Sugar - 4.2 oz
Sugar - 1.1 oz
Whole egg - 2 pieces
Cream 22% - 7 fl oz
Milk - 1 fl oz
Strawberry - to taste
Vanilla salt - to taste

Step by Step guide

Step 1

To prepare the dough, mix softened butter with powdered sugar (100 g) and an egg white until smooth and creamy. Gradually add flour (100 g) and stir until crumbly.

Step 2

Gather the crumbs into a lump, divide the dough into six equal parts, and press them into the molds using your hands.

Step 3

Bake at 200 degrees for 13 minutes; the tartlets should not brown too much. Let them cool for 10-15 minutes and remove from the molds.

Step 4

To make the cream, melt the sugar in a saucepan. Without stirring, just gently shake the saucepan, and wait until the sugar melts and turns into a brown caramel.

Step 5

Reduce the heat and carefully pour 1-2 tablespoons of boiling water into the caramel; the mixture will foam up, so stir to help the caramel dissolve. Gradually add the hot cream, mixing well. Heat the mixture over low heat until any pieces of caramel (if present) dissolve.

Step 6

Measure the volume of the mixture, pour it into a measuring cup (be careful, the mixture is very hot!) and add milk until it reaches 250 ml. Add vanilla or vanilla extract. Transfer to a saucepan and bring to a boil again.

Step 7

Meanwhile, whisk the egg yolks with the remaining powdered sugar and flour in a deep bowl. Gradually pour in the hot cream syrup, mixing well. Transfer the mixture to a saucepan and cook over low heat, stirring vigorously until thickened.

Step 8

Cool the cream first at room temperature, then in the refrigerator, transferring it to a bowl and covering it with plastic wrap (you can also pour a spoonful of milk on top). Before serving, whip the cream and distribute it into the pastry cups.