These mini strawberry pies are one of my favorite dessert. Other than the waiting time for the shells and pastry cream to cool, these are very easy and quick to assemble and make the perfect summer dessert. Because I used mini pie tins, I was able to bake the pie crust in my toaster oven, which is perfect for the summer when you don’t want to create too much heat in your house!
You will need: (for 4 tartlets)
- 1 pie dough (I used a pre made one)
- 1 recipe pastry cream
- about 16 strawberries
- 1/2 cup strawberry jelly
- 4 tartlet pans (I found a set a Michaels)
For the pastry cream:
- 3 egg yolks
- 1/2 cup sugar
- 1/3 cup flour
- 1 cup whole milk + a little extra
- 1 1/2 tsp vanilla extract
- 1 tbsp butter
Place your pie dough in the pans and pierce a few holes in the crust with a fork. Bake for 10 minutes at 450F. While your pie shells are baking, prepare the pastry cream. In a bowl, whisk together the egg yolks and sugar until it becomes light yellow. Add the flour and whisk until combined, it’ll become thick. In a small saucepan, warm the milk until small bubbles form on the edges. Slowly incorporate the milk to the egg yolk/sugar and flour mixture while whisking. Transfer back to the saucepan and slowly bring to a boil while whisking. Remove from the heat when the cream is thick. Incorporate the butter and vanilla extract. Place in a bowl and let the pastry cream cool (a crust will form on top so make sure to cover with cling wrap, touching the cream). Allow your pie shells to cool when done baking. When you are ready to assemble your tartlets, warm up the strawberry jelly in a small saucepan. Using a pastry brush, generously cover the inside of your pie shells with jelly and then fill with pastry cream. If your cream is too thick, thin in out by adding some more milk. Slice your strawberries and place them in your tartlets. Brush some more jelly on the strawberries. Place your tartlets in the fridge for at least an hour before eating.