home remedies & recipes: the beauty in a strawberry & strawberry custard tartlettes

home remedies & recipes: the beauty in a strawberry & strawberry custard tartlettes The beauty industry makes millions of dollars on our obsession for youthful skin. Before the beauty industry women turned to mother nature for their "lotions". Do you want the curative powers of alpha-hydroxy? Strawberries have the alpha-hydroxy that we desire. Cut a strawberry in half and rub on your skin. It may feel a little sticky, but when you rinse the strawberry juice off your skin will feel wonderful. Make this a habit and watch your skin take on its youthful natural glow once again.

Pastry Cream

Recipe by CHRISTINIBEANIE at all recipes.com Ingredients
  • 2 cups milk
  • 1/4 cup white sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract


  1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
  3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Tartlet Crust

Adapted from Joy of Baking Sweet Pastry Crust 1 1/2 cups (195 grams) all purpose flour 1/8 teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 1/4 cup (50 grams) granulated white sugar 1 large egg, lightly beaten


  1. In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)
  2. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Once the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the tart pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
  3. Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until crust is dry and lightly golden brown. Remove from oven and place on a wire rack to cool. If desired, seal the crust with an egg white glaze or apricot glaze. Can be covered and stored for a few days.
Photography Data: Featured Photographer YanZappa
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  • June 26, 2012 at 9:36 am //

    Looks delicious!

    • June 26, 2012 at 1:19 pm //

      Thank you so much for coming over to say hello Michele.

  • June 26, 2012 at 11:34 am //

    That photograph is stunning and I want to eat that tartlet right now. Actually, I want to eat several of them! :)

    • June 26, 2012 at 1:19 pm //

      Thank you so much for popping in to say hello Anita =)

  • June 26, 2012 at 1:52 pm //

    Miam Miam! I will try to adapt your recipe for my self but lactose free, because they aee really tempting with a good cup of rooibos or tea. Beautiful and pure images. Bravo!

  • June 26, 2012 at 2:01 pm //

    How about I just put the strawberries in my face, rather than rubbing them on my face? Especially if they are on top of one of these gorgeous little tartlettes.

  • June 26, 2012 at 11:12 pm //

    “Favorited” this one so I can try soon! Looks so elegant and delicious.

  • June 27, 2012 at 2:12 am //

    So gorgeous!

  • June 28, 2012 at 12:35 am //

    These are so incredibly cute! And thank you for the tip about strawberries, I had no idea! They can do everything!

  • June 28, 2012 at 7:12 am //

    These look to pretty to eat… but I would still eat them lol. I never knew that strawberries were good for alpha hydroxy. I’m so sensitive to so many things I wonder if getting it from a strawberry would be easier on my skin.

  • June 29, 2012 at 10:11 am //

    Yum, yum, a thousand times yum!!!!

  • August 28, 2012 at 4:19 pm //

    e.l Posted on For one thing unless they’re puslibhed you mean writers’.Only you can decide when, as it needs to fit round you and your members’ schedules.