St. Dalfour Tartelettes Fruit & Vanilla Cream

St. Dalfour Tartelettes Fruit & Vanilla Cream

Recipe by @mollyjwilk

Golden tartelettes filled with smooth vanilla pastry cream and finished with St. Dalfour Fruit Spread and delicate dried edible flowers. A beautiful creation by Molly Wilkinson, perfect for entertaining or adding an elegant French touch to your next gathering.

Ingredients

    Pâte Sucrée

    • 1 ¼ cups (170 g) all-purpose flour
    • ½ cup (60 g) powdered sugar
    • 2 tbsp almond flour
    • Big pinch of salt
    • 7 tbsp (100 g) unsalted butter (cold, cubed)
    • 2 tbsp (25 g) beaten egg
    • 1 tsp vanilla extract
    • 1 tsp water

    Pastry Cream Thickening

    • 2 egg yolks
    • 2 tbsp granulated sugar
    • 1 tbsp all-purpose flour
    • 2 tsp cornstarch
    • 3 tbsp whole milk

    Pastry Cream Liquid

    • ⅓ cup (160 ml) whole milk
    • 1 tbsp unsalted butter
    • 2 tsp granulated sugar
    • 1 tsp vanilla extract

    Decorations

    • St. Dalfour Fruit Spreads (any kind!)
    • A sprinkle of dried edible flowers

    Directions

    1. For the tartelette dough, in the bowl of a mixer or with a large food processor, add the flour, sugar, almond flour, salt and butter. Using the paddle attachment, mix together (or pulse) on low speed until it looks sandy.

    2. Beat together the egg, water and vanilla in a small bowl and then add to the mixer or food processor. Mix (or pulse) until the dough comes together.

    3. Chill the dough about 1 hour. Roll out to ⅛ inch (3 mm) and press into mini tart pans. Prick the bottom and freeze while preheating your oven to 350°F (175°C).

    4. Bake 14–16 minutes until golden. Set aside to cool.

    5. To make the Pastry Cream, combine the Thickening Ingredients in a large bowl in the order listed, whisking after each addition.

    6. In a medium saucepan, add the Liquid Ingredients and heat until steaming.

    7. Slowly pour into the thickening ingredients while whisking. Then, return everything to the saucepan. Turn the heat to medium/high and whisk strongly until it thickens and boils. Then whisk for an additional 30 seconds.

    8. Pour into a clean bowl. Cover with plastic wrap, touching the surface of the pastry cream. Chill until cold.

    9. To assemble, spread the pastry cream in the bottom of the tartelettes. Top with a generous amount of St. Dalfour fruit spread and a sprinkle of dried flowers.