Strawberry Panna Cotta Tartlets

Strawberry Panna Cotta Tartlets

Servings: 12

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 large egg yolk
• Filling:
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon strawberry jam
  • 1/4 cup diced strawberries
• Confectioners' sugar, for dusting

Instructions:

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners' sugar. Add cold butter; use a pastry blender or your fingers to work it into the flour until mixture resembles coarse crumbs.
3. Press dough into small balls, about 1 inch in diameter. Place on prepared baking sheet.
4. Bake for 20-25 minutes, or until lightly golden.
5. Allow pastry shells to cool completely.

For filling:

1. In a medium saucepan, combine heavy cream and granulated sugar. Cook over medium heat, stirring occasionally, until sugar has dissolved and mixture is hot but not boiling.
2. In a small bowl, whisk together cornstarch and strawberry jam. Add to saucepan; cook for an additional 2-3 minutes or until thickened.
3. Stir in diced strawberries. Allow filling to cool to room temperature.

Assembly:

1. Place cooled pastry shells on serving plates.
2. Spoon a small amount of panna cotta into each shell.
3. Dust with confectioners' sugar and serve chilled.

Note: Panna cotta can be made ahead of time and refrigerated for up to 24 hours.