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.

Martha Stewart Living, April 2016


Credit: Christopher Testani

Recipe Summary

50 mins
3 hrs 45 mins
Makes 9


Pastry Cream


Instructions Checklist
  • 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.