Strawberry Tartlet: the easy recipe

Heat the milk and vanilla sugar (or vanilla pod) over low heat in a saucepan.

In the meantime, whisk the egg yolk and sugar in a bowl until lightened in color, then add the cornstarch (or flour). Mix while avoiding lumps.

Once the mixture is ready, add about half of the hot milk, mix, then transfer the mixture to the pot of milk that should remain on the heat. Stir continuously until it thickens. Remove the cream from the heat and let it cool in a bowl.

To finish the preparation of the tartlets: Place the dough into tartlet molds. Bake the shortcrust pastry blind for 20 minutes at 200°C. Once the tart bases are baked, pour in the pastry cream, then top with strawberries. Serve chilled and dust with powdered sugar just before tasting.