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Instructions
Tartelette Pastry
Place flour and sugar in a mixing bowl. Make a well in the center; then add butter, egg yolks and 1 tablespoon of ice water. Blend lightly by fingertip, gently kneading until all ingredients gather to form smooth dough. If a crumbly texture persists, add up to 2 tablespoons more of ice water by drops. Shape the pastry into a slightly flattened ball, dust lightly with flour and wrap in parchment paper. Refrigerate for at least 1 hour or overnight, until firm.
Remove the pastry from the fridge. Place the pastry on a floured surface and press it into a flat circle with the heel of one hand. Sprinkle flour over the pastry and roll it out with a rolling pin. Lift and roll it onto the pin. Unroll and ease pastry into a 4 x 0.75 inch fluted tartelette pan, pressing the pastry into the bottom and around the sides. Roll the pin over the pan to trim extra over-hanging dough. Chill for 20 Preheat the oven to 375°F.
Blind bake the tartelette shell (sans filling): Line with parchment paper. Use dry beans to fill the center of the pan. Edges of the tartelette will start to take on a golden color after 5 to 10 minutes in oven. Remove the parchment paper and return to bake up to 5 minutes longer. Baked crust will appear lightly browned in color. Set pan on a jar to slip off the loose-bottomed rim. Fill as directed in the tartelette recipe of your choice.
Crème Patissière
Warm the milk in a saucepan so that it begins to steam.
Place egg yolks in a bowl and gradually whisk, adding the sugar until light and thick. Beat in the cornstarch and hot milk.
Pour mixture back into the saucepan. Set over medium heat, stir then whisk slowly until the mixture thickens like pudding. When it comes to an early boil, remove from heat.
Add in vanilla extract and pour the cream into a strainer set over the bowl. Cover with plastic wrap directly over the surface of the cream and store. Pastry cream will keep 3 days under refrigeration.
Notes
This pâte sablée recipe was passed down from my adopted Parisian family; it's simple and sweet, the ultimate base for your tartelette of choice.