Strawberry and Basil Tartlets
Drogo
18 - 20
10 minutes
10 minutes
These strawberry and basil tartlets are a fresh, elegant take on a classic mini fruit tart. Crisp strawberry tart shells are filled with smooth homemade vanilla custard, then topped with juicy fresh strawberries and fragrant basil leaves. The combination is simple but distinctive, pairing the natural sweetness of ripe berries with the gentle, aromatic notes of fresh herbs.
The silky custard is made with milk, egg yolks, sugar and vanilla, thickened gently on the hob to create a rich, creamy filling. Once cooled, it is piped into ready-made mini strawberry tart shells and finished with quartered strawberries and finely sliced basil. Each tartlet offers a pleasing contrast of crisp pastry, soft custard and fresh fruit.
Ideal for afternoon tea, summer entertaining or a dessert table, these strawberry basil tartlets are easy to assemble and make 18–20 bite-sized treats. Prepare the custard ahead and allow it to cool fully, then add the strawberries and basil shortly before serving for a fresh, colourful finish.
Ingredients
Strawberry & Basil Tartlets
- 1 strawberry punnet
- A few basil leaves
- 1 pack of mini strawberry tart shells
- 500ml milk
- 4 yolks
- 100g sugar
- 1 vanilla pod
- 2 tbsp cornflour
- Pinch of salt
Directions
Method
- Step 1, Make the custard cream: Heat 1/2 litre of milk in a saucepan, add the vanilla pod and a pinch of salt.
- Step 2, While the milk is heating, whisk 100 g of sugar and the 4 yolks in a large bowl with a wooden spoon until the mixture whitens. Mix in 60 g of flour, and gradually add the milk, removing the vanilla pod.
- Step 3, Return the mixture to low to medium heat and stir with a wooden spoon until the mixture thickens. Reduce heat and simmer for 3 mins. Leave to cool.
- Step 4, Assemble the strawberry and basil tartlets: Slice the basil and quarter the strawberries. Fill the strawberry tart shells with custard cream, using a piping bag, top with strawberry quarters and basil and serve.
Ingredients you'll need
