Logo Cedrik Lorenzen

Strawberry Tartlet

Strawberry tartlet cedrik lorenzen

Simplified version, served with a strawberry jam.


Makes : 6-8 perforated tart rings (9.5cm)

Difficulty : easy


Sweet Pastry

  • 100g unsalted butter
  • 80g icing sugar
  • 55g egg yolks (+-)
  • 200g plain flour



  1. Small bowl, add unsalted butter & icing sugar & beat lightly.
  2. Add egg yolk & beat until well combined.
  3. Add flour & beat on low speed until just combined. Wrap & refrigerate for 2 hours.
  4. Roll out between two pieces of parchment paper to a 2-3mm thickness, stencil out the base, & cut thin strips for the rims. Cut off excess trimmings.
  5. Bake at 180°C / 356°F for 15-20min or until golden brown. Remove from oven & allow to cool.


White Chocolate Cream

  • 200g milk
  • 100g caster sugar
  • 1/2 vanilla bean split in half; seeds scraped out
  • 60g egg yolks
  • 20g cornflour
  • 3.2g gelatin sheets soaked in cold water
  • 100g white chocolate
  • 180g whipped cream (35% fat content minimum)



  1. Add milk, vanilla bean, & seeds to a small saucepan. Bring to almost a boil, set aside, cover, & allow infusing for an hour.
  2. Melt white chocolate using bain-marie technique or microwave with short bursts. Once melted, set aside.
  3. Beat the egg yolks & sugar until pale & slightly thickened. Whisk in the cornflour.
  4. Reheat milk until it almost boils. Gently & slowly whisks milk into the egg mixture.
  5. Place everything back onto the pan on medium-high heat, stirring continuously until everything has thickened & starts to boil. Take off heat.
  6. Add drained gelatin & mix everything well together. Add melted white chocolate & mix through until well combined.
  7. Pass creme patissiere through a fine sieve & cover tightly in cling wrap. Refrigerate for 6 hours.
  8. Beat creme patissiere until smooth. Add 1/3 whipped cream and whisk gently through. Gently fold through the remaining whipped cream. Place into a piping bag & refrigerate for an hour.


Served with…

  • Freshly cut & lightly sugar-coated Strawberries (punnet)
  • 70-80g of white chocolate cream per tart
  • small dollops of strawberry jam between strawberries
  • 3 small basil leaves per tart