Food & Cooking Recipes Breakfast & Brunch Recipes Tartlets with Yogurt Pastry Cream and Strawberries Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 9, 2021 Rate PRINT Share Close Photo: Christopher Testani Prep Time: 50 mins Total Time: 3 hrs 45 mins Yield: 9 Yogurt puts a new spin on French pastry cream, which is typically made with milk. Much to our delight, the result is brighter in flavor and still delivers that same silky richness. Layer it into a flaky, buttery shell, and then top it with strawberries. Ingredients Pastry Cream ⅓ cup sugar 2 tablespoons cornstarch ¼ teaspoon coarse salt 1 ⅓ cups plain whole-milk yogurt 2 large egg yolks 2 tablespoons unsalted butter Tartlets All-purpose flour, for dusting 14 ounces all-butter puff pastry, such as Dufour, thawed ¼ cup sugar 2 cups sliced strawberries 1 teaspoon fresh lemon juice Pinch of salt ¼ cup heavy cream Directions Pastry cream: In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in yogurt, egg yolks, and butter. Cook over medium, stirring with a rubber spatula, until mixture comes to a boil, about 7 minutes. Let boil, stirring, 1 minute. Remove from heat; transfer to a bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Refrigerate at least 2 hours and up to 1 day. Just before using, whisk until smooth. Tartlets: Preheat oven to 400 degrees with one rack in upper third and one in lower third. Lightly dust work surface and puff-pastry sheet with flour; roll out to slightly thinner than 1/4 inch thick. Sprinkle with 2 tablespoons sugar, pressing and rolling sugar so as much sticks as possible. Trim pastry sheet to a 12-by-9-inch rectangle, then cut into nine 4-by-3-inch rectangles. Score a 1/2-inch border around each rectangle. Score center pieces at 1/2-inch intervals for a decorative top, if desired. Transfer rectangles to a parchment-lined baking sheet; freeze 15 minutes. Bake on top rack 15 minutes, then transfer to bottom rack; bake until caramelized, about 10 minutes more. Transfer to a wire rack; let cool 10 minutes. Using scissors, cut center of tops away and reserve; let cool. Meanwhile, combine strawberries, remaining 2 tablespoons sugar, lemon juice, and salt; let stand 10 minutes. Whip heavy cream to soft peaks. Fold whipped cream into pastry cream. Divide among tartlets; top with berries. Serve, with reserved tops. Originally appeared: Martha Stewart Living, April 2016 Rate It PRINT