Tarte de Petit Choux

Tarte de Petit Choux

This is great for your Christmas dinners.
I used mini puff pastries to lavishly decorate tarts.

Ingredients: 1 large tart and 3 small ones

◆Pate Choux Recipe ID: 673542
◆ Almond Cream Recipe ID: 1030299
○ Choux Pastry Recipe ID: 953117
● Custard Cream Recipe ID: 953133
●Heavy cream
Decorations (whatever you like)
Heavy cream
1 pack for the ● part
to taste
Powdered sugar
as needed


1. Please refer to the listed recipes to make each part of the tart.
2. <For the foundation> Press the pate sucree dough into each tart tin and poke holes all over the bottom.
3. Make enough almond cream for 8 portions and fill into each tart. Be careful not to overfill.
4. If you have small tart tins, bake for 10 minutes at 180℃. If they are large, bake for 15 minutes at 180℃, keeping an eye on them. Once they are done, let cool.
5. <For the petit choux> Pipe mini choux onto a parchment paper lined baking sheet and bake in the oven.
6. Combine the custard and whipped cream, and once the crust has cooled, pipe into each choux. I recommend using 100 ml of heavy cream.
7. <Finishing touches> In Step 4, once the tart has cooled, pour in the petit choux, strawberries and heavy cream. If you decorate it like a tree, it will look more elegant.
8. When it's done, sift powdered sugar on top like snow.

Story Behind this Recipe

This is great for your Christmas dinners and parties.
I wanted to make puff pastry tree so I used a tart crust as the foundation.