Happy 4th of July everyone! I bought these tartlet pansfrom Amazon almost 2 years ago and found them in the cabinet last week while reorganizing. I hadn’t used them once. These Cardamom Strawberry Tartlets were the perfect recipe to finally break in the pans. A cardamom and vanilla bean thick custard (creme patissiere) fills a sweet pie crust and is topped with freshly sliced strawberries. The tartlet pans worked wonderfully and I like the detachable bottom for easy removal of the crust.
You can serve these tartlets immediately after assembling or chill in the refrigerator a little longer. Chad preferred them chilled.
To assemble the strawberries, I started on the outside edge of the tartlet with the strawberry slice facing out and worked my way towards the interior in a circular manner. Alternate the strawberries once they begin to overlap.