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Tartlet with crème patissière of fresh milk and nuts


  • 500 ml Pur Natur fresh milk
  • 6 egg yolks
  • 90 g granulated sugar
  • 22 g corn starch
  • 1 tbsp crème patissière
  • 8 sweet tartlets
  • 100 g nuts of your choice


Bring the milk to the boil in a small saucepan or pot. Mix the sugar with the egg yolks, the corn starch and the flour. Add some milk to the mixture and stir well. Add the mixture to the milk and bring to the boil, while stirring. Continue to stir until the crème patissière has the consistency of
a thicker custard. Pour into a low dish and cover with parchment paper. Refrigerate. Mix the nuts in the blender. Take out the tartlets. You can bake your own shortcrust or puff pastry tartlets. You can also buy them ready-made. Spoon in the cold crème patissière and sprinkle with the nuts.