Kleine Erdbeerküchlein

Ingredients

• 0.5 l milk
• 1 vanilla pod
• 5 egg yolks
• 100 g sugar
• 30 g flour
• 1 pinch salt
• 300 g flour
• 150 g cold butter
• 80 g sugar
• 1 pinch salt
• 1 egg
• 600 g strawberries
• 3 tbsp cornstarch
• 1 tbsp sugar
• 50 ml strawberry syrup

Instructions

1. 1.

   Cut the vanilla pod lengthwise, scrape out the seeds and stir them with the pod into the milk and bring to a boil.

2. 2.

   Whisk the egg yolks with the sugar in a bowl until creamy, then fold in the flour.

3. 3.

   Slowly pour the hot, no longer boiling milk in a thin stream into the yolk mixture while stirring; return everything to the pot, remove the vanilla pod, and simmer gently on low heat, whisking constantly, until it thickens—do not let it boil!

4. 4.

   Let the vanilla custard cool occasionally with gentle stirring.

5. 5.

   For the dough, sift flour onto the work surface, mix in sugar and salt, then make a well in the center. Cut cold butter into small pieces and distribute around the well; add the egg to the center and use a knife to cut through all ingredients until small crumbs form. Quickly knead by hand into dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

6. 6.

   Oil the tartlet tins. Divide the dough into six parts, shape into balls, roll each slightly larger than the tins on a floured surface. Line the tins with dough and form a rim; prick the base with a fork several times.

7. 7.

   Spread vanilla custard over the base and smooth it out. Bake in an oven at 180°C (under the lower rack) for about 30–35 minutes, then remove, let cool slightly, carefully lift from the tin, and allow to cool completely.

8. 8.

   Wash, trim, and dry strawberries; distribute them over the cooled tarts.

9. 9.

   Whisk cornstarch with sugar and syrup until smooth. Bring 400 ml water to a boil, add the stirred starch while whisking, bring to a boil once more, then set aside, let it cool slightly, and drizzle one tablespoon over the strawberries. Let cool and serve.