Tartelet Recipe

Prepare the Crust

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Form the Dough

Gradually add ice water, one tablespoon at a time, mixing until the dough holds together without being sticky. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Bake the Crust

Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit your tartlet pans. Place the rolled dough into the pans, trim the edges, and prick the bottom with a fork. Bake for 15-20 minutes or until golden brown. Let cool.

Prepare the Vanilla Milk

In a saucepan, heat the milk with the split vanilla bean over medium heat until it just begins to boil. Remove from heat and let steep for 15 minutes.

Mix Egg Yolks

In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.

Combine Mixtures

Remove the vanilla bean from the milk and gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens, about 5-7 minutes.

Cool the Cream

Remove from heat and let it cool slightly. Once cooled, stir in the bourbon. Refrigerate until fully chilled.

Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled vanilla mixture until well combined.

Fill the Tartelets

Once the tartlet crusts are cool, fill them with the diplomat cream, smoothing the top with a spatula.

Add Toppings

Spread a layer of mixed berry jam over the diplomat cream and top with fresh mixed berries.

Serve

Chill the assembled tartlets for at least 30 minutes before serving. Enjoy your delicious tartlet!